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Creamy Chicken 'n' Wild Rice Soup Recipe

Creamy Chicken 'n' Wild Rice Soup Recipe

Hinckley, Minnesota’s Bonnie Erickson shares a comforting, cool-weather soup that’s chock-full of homey, harvest goodness. “I’m always being asked to make this recipe for friends,“ she adds, “and there‘s never any left over!“
TOTAL TIME: Prep: 15 min. Cook: 1 hour YIELD:8 servings


  • 2/3 cup uncooked wild rice
  • 2/3 cup chopped onion
  • 2/3 cup chopped carrot
  • 2 tablespoons butter
  • 6 cups reduced-sodium chicken broth
  • 2 medium potatoes, peeled and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chopped fresh broccoli
  • 3 cups cubed cooked chicken breast
  • 1/2 cup all-purpose flour
  • 1 cup fat-free half-and-half


  • 1. Cook rice according to package directions. Meanwhile, in a large saucepan coated with cooking spray, cook onion and carrot in butter for 2 minutes. Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
  • 2. Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture; heat through. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2-1/2 quarts).

Nutritional Facts

1-1/4 cup: 251 calories, 5g fat (2g saturated fat), 48mg cholesterol, 707mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 22g protein Diabetic Exchanges:2 starch, 2 lean meat, 1/2 fat

Reviews for Creamy Chicken 'n' Wild Rice Soup

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Reviewed Jan. 6, 2015

"Why are there potatoes in this soup ? I've hd this soup at lots of restaurants and its never had potatoes in it"

Reviewed Jun. 27, 2013

"I adapted the recipe and used med grain rice and salmon from the can. onion, celery, carrot. Kids loved it. Great way to get salmon into them."

Reviewed Feb. 23, 2012

"This is really hearty and creamy and delicious! It was a bit bland, so I stirred in 1 Tbsp. of chicken bouillon granules and a sprinkle of Nature's Seasons seasoning blend, and it was perfect! It just needed a little bit stronger of a chicken flavor to the creamy soup part. That was just right. I would definitely make this again! It's hearty enough to eat for dinner."

Reviewed Jan. 23, 2012

"This was AWESOME!!! I increased the amount of Chicken Broth by 1 C and added 1tsp of Garlic Powder and 1/4 tsp Ground Red Pepper. My husband could not stop raving about this soup. I will make it again and again."

Reviewed Oct. 2, 2011

"Perfect base recipe for the soup I was craving! A little time consuming, yes, but worth it. Added the juice of two lemons and a couple teaspoons of garlic powder. Doubled the rice and the broccoli. Great soup."

Reviewed Sep. 4, 2011

"This was a very good recipe. I found it a little time consuming for a soup, but the results were worth it. Give it a try!"

Reviewed Apr. 17, 2011

"this was my first foray into a creamed soup and all i can say is WOW!!! it is my new favorite soup, i had got some frozen bread loafs and it said how to make a bread bowl, so i wanted a cream soup, i switched it up a little, no carrots, added broccoli and cauliflower....and doubled glad i did as now i will have leftovers"

Reviewed Feb. 14, 2011

"Great soup! I added some cayenne pepper and potato flour ( instead of flour). So yummy!"

Reviewed Dec. 19, 2010

"I took a short cut by sauteing the cubed chicken first in some butter, then adding onions and carrots until tender. Afterwards, I added the broth with potatoes/broccoli/rice and brought everything to a boil. Finally instead of half-and-half, I used heavy cream--didn't feel like skimping on the soup--and a few tablespoons of cornstarch instead of flour. It was delish!!"

Reviewed Nov. 2, 2010

"LOVED this soup!!!! Tons of veggies in it! I ate the leftovers for lunch for 4 days and didn't tire of it!"

Reviewed Oct. 4, 2010

"made just as written,wonderful,favorful and very YUMMMMMY!!!!!!!!!!!!!!will make again"

Reviewed Jan. 20, 2010

"This recipe is so yummmmmmy I did'nt use the broccoli and use a whole onion and I used chicken boneless chicken seasoned tighs,no salt and no pepper. It is to die for. Thank you tast of home."

Reviewed Jan. 17, 2010

"We will be making this soup again. I put the rice in the broth and cooked it for 10 min before i put in the potatos. I left out the onions and with all the starch from the potatos and rice i didnt need to add the flour to the half and half. i did add a little garlic salt, some red chilli pepper flakes and a bay leaf. The whole family and unexpected company loved it:)"

Reviewed Dec. 1, 2009

"I made this last night for dinner but I added more carrots and broccoli, I omited the salt and onion, used real chicken broth and half-and-half, and I also add some rosemary. My whole family enjoyed, Restaurant quality!!!!"

Reviewed Nov. 16, 2009

"I made this recipe and loved it, even my daughter liked it and she's picky....."

Reviewed Nov. 1, 2009

"This recipe was very easy, quick and very delicious. I left out the potatoes, added more carrots and added canned mushrooms. I also used real half-and-half. This recipe rivaled that of a local restaurant chain's wild rice soup! My 2 year old loved it also!"

Reviewed Aug. 22, 2009

"I love this soup and have made it many times, I add extra broccoli to it but it's great the way it is, also."

Reviewed Sep. 21, 2008

"Every time I fix this, there are never any leftovers! Even people who don't care much for cooked veggies eat this with enthusiasm! Everyone loves it!"

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