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Cream of Wild Rice Soup Recipe

Cream of Wild Rice Soup Recipe

Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. —J. Beatrice Hintz, Neenah, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:10 servings


  • 1 large onion, chopped
  • 1 large carrot, shredded
  • 1 celery rib, chopped
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 8 cups chicken broth
  • 3 cups cooked wild rice
  • 1 cup cubed cooked chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free evaporated milk
  • 1/4 cup minced chives


  • 1. In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

1 cup equals 180 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 899 mg sodium, 22 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Reviews for Cream of Wild Rice Soup

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Reviewed May. 9, 2016

"This soup is my husbands favorite, it is in our monthly rotation. All i changed is i added red pepper flakes and my husband likes extra rice"

Reviewed Jan. 19, 2016

"This is a keeper!"

Reviewed Oct. 9, 2015

"Really good. The second time I added mushrooms, used half and half instead of evap. milk and adjusted the salt. Loved it."

Reviewed Feb. 22, 2015

"Found it to be very bland tasting. Had to add a lot of seasonings, chicken bouillon, a can of cream of mushrooms soup, bacon, and mushrooms, and it still wasn't as tasty as other recipes. Would not make again."

Reviewed Feb. 15, 2015

"It must be very good since I had to look it up a second and third time to make it again!"

Reviewed Jan. 19, 2015

"Excellent. I add mushrooms. Minced garlic. Chicken. Cilantro"

Reviewed Nov. 20, 2014

"Excellent and easy .all joy smiles all around !!!"

Reviewed Sep. 30, 2014

"I added mushrooms and I think 2 carrots might be better. It was good but do think it could use more spices like thyme or rosemary."

Reviewed Mar. 23, 2014

"Awesome! Great recipe. I have made at least 3 times since I found in my email! If you add flour and cook for a few minutes in the butter and vegetables it makes a roux, it won't have the flour taste."

Reviewed Mar. 9, 2014

"I followed the recipe exactly, except for the fact that I noticed their wasn't any spices so I added some rosemary and thyme. Even so, I found the soup to be quite bland. It was as if all I was tasting was the flour. Next time I'd use cornstarch as it doesn't have the flavour of flour. I did mix the flour with water because I was worried about dumping dry flour into a pot with only carrots and onions. And of course, I'd add more seasonings to it."

Reviewed Mar. 3, 2014

"An earthy comfort food, this recipe has been a family favorite for several years. We love this on cold winter days with fresh baked dinner rolls."

Reviewed Feb. 9, 2014

"I made it exactly as the recipe stated but omitted the chicken and added a variety of mushrooms. Also added a little bit of white wine. Excellent to have on a cold winter day."

Reviewed Feb. 8, 2014

"I haven't made this yet. Looks delicious! I think I will add fresh mushrooms when I do and use the Long Grain with Wild Rice with seasoning packet as another viewer did. And also will Garnish with crumbled bacon, shredded cheese & the chives. YUM!"

Reviewed Feb. 8, 2014

"I haven't made this yet. Looks delicious! I think I will add fresh mushrooms when I do and use the Long Grain with Wild Rice with seasoning packet as another viewer did. And also will Garnish with crumbled bacon, shredded cheese & the chives. YUM! Was wondering.... Is there any reason you can't use whole milk instead of evaporated milk?"

Reviewed Feb. 4, 2014

"Delicious and easy! I prepared the recipe as directed with no alterations, other than using low-sodium chicken broth. If you don't have the rice and the chicken cooked ahead of time, the 30 minutes of prep/cooking time is misleading as the wild rice takes around 50 minutes to cook. I would suggest that while you cook the wild rice you also bake the chicken breasts. You can also begin chopping the veggies and starting the sauté process so that the recipe can be completed quickly when the rice and the chicken are done. I was worried that, since the soup isn't very thick, it wouldn't be as good as other wild rice soups I've made. Not to worry--it tasted great. If you need a little more kick to your soup, add a little more pepper. We liked it as it was. Soups often taste better the second day--if this soup improves as it sits it will definitely be a keeper recipe that I make often!"

Reviewed Jan. 1, 2013

"We love this soup. I use a box of long grain and wild rice along with the seasoning packet and add a bunch of fresh mushrooms. That might help the reviewers who thought it was a bit bland."

Reviewed Dec. 15, 2012

"If I would make this again, I think I would add more salt and/or some bacon. It was a little boring."

Reviewed Nov. 14, 2012

"modified this like crazy to make it taste the way I thought it should. Added more chicken bouillon cubes,sherry and parsley. soup was too thin so i used a ton of mashed potato flakes and gradually introduced it back into pot. i pureed much of the veggies as well then re added them to the pot."

Reviewed Jul. 14, 2012

"This is a keeper. The best cream soup I ever made!! I didn't have just wild rice, so I used a box of long grain and wild rice. Fantastic! Oh, and I also added a can of chopped mushrooms at the end."

Reviewed Feb. 11, 2012

"I trusted the recommendations of others and made this soup for the first time. We really like it; I'll certainly be making it again. I put in extra carrots and celery."

Reviewed Jan. 9, 2012

"A simple, straightforward recipe that's easy to prepare and fast. The pantry staple ingredients are deceptive because the soup is extremely flavorful and delicious. A big hit at our house, we will definitely be having this again!"

Reviewed Dec. 30, 2011

"Wow, very tasty! Love it!"

Reviewed Dec. 5, 2011

"I substituted white rice and added some frozen veggies. Worked out well for nice and creamy goodness on a winter night for dinner. Only 4 stars because I prefer a spicier flavor but the family was happy and I zipped it up in my bowl a bit."

Reviewed Dec. 4, 2011

"one o the easiest and best tasting soups ever. This recipe has been requsted every time I serve it."

Reviewed Nov. 19, 2011

"Excellent recipe!! Added Baby Bella mushrooms for even more flavor. Also, rather than add all wild rice (very expensive) we added some cooked brown rice. I would certainly make this again"

Reviewed Sep. 26, 2011

"i have made this recipe many times and it is always a winner with visitors:)"

Reviewed Aug. 2, 2011

"wonderful flavor, easy to half, family loved it!"

Reviewed Mar. 31, 2011

"I have made this soup over and over! It is a huge hit! I wouldn't change a thing!"

Reviewed Mar. 29, 2011

"Since we like carrots in our soup and a very hearty soup, I used 3 lg carrots, 2 celery ribs and approx. 1 1/2 cups of Chicken. I also used whole milk instead of evaporated and it was delicious! We will most certainly have this soup again!"

Reviewed Mar. 9, 2011

"This is a really yummy & hearty soup. Put turkey in the slow cooker, rice in the rice cooker on time delay, and when I got home from work, threw everything in a pot on stovetop and a couple minutes later had great soup! Served with bread that I had on time delay in bread machine too! YUM!"

Reviewed Jan. 2, 2011

"delicious and filling! I love soup all year and this one is easy and quick. I use a rotisserie chicken from the grocery store and tear it off the bone, this adds so much more flavor in the chicken and its easier oh so tender! this is a keeper"

Reviewed Oct. 25, 2010

"My husband rated this as top 3 in things I've cooked for him. I didnt rate it that high.. It is good but too sweet. I like savory things better. Next time I will use half the evaporated milk. Served with cornbread."

Reviewed Sep. 20, 2010

"I found this recipe about 7 years ago and make it frequently. It makes a lot so it's great to share with family or friends. Great flavors and easy to make!"

Reviewed Jan. 9, 2010

"This is the best soup! You can't beat the taste of wild rice. I've made this multiple times and never get tired of it."

Reviewed Jan. 14, 2009

"The flavor of this soup is really nice, but I have made it twice and had trouble getting it to thicken both times. I had to add more flour. It also works nicely to add other vegetables like broccoli."

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