Quick Chicken and Wild Rice Soup Recipe
Quick Chicken and Wild Rice Soup Recipe photo by Taste of Home
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Quick Chicken and Wild Rice Soup Recipe

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4.5 21 25
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"Because this warming soup takes advantage of several convenience items, it's very quick to make," assures Gayle Holdman from Highland, Utah. "It's perfect for casual entertaining, because you can keep it warm in the slow cooker. The pot is always scraped clean."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings


  • 5-2/3 cups water
  • 1 package (4.3 ounces) long grain and wild rice mix
  • 1 envelope chicken noodle soup mix
  • 1 celery rib, chopped
  • 1 medium carrot, chopped
  • 1/3 cup chopped onion
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup cubed cooked chicken

Nutritional Facts

1 cup: 242 calories, 6g fat (2g saturated fat), 33mg cholesterol, 1239mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 14g protein .


  1. In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion.
  2. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender. Yield: 5 servings.
Originally published as Chicken Wild Rice Soup in Quick Cooking January/February 2002, p20

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PJ-Tucker 33455
Reviewed Mar. 18, 2014

"While I prefer my normal chicken soup recipe with a clear broth better, this was very good for variety, and my adult children liked this one better. My son took some to work and shared with his co worker who also loved it and asked for the recipe. I made it exactly as the recipe directed. Simple to make."

Tovik2 204658
Reviewed Dec. 24, 2013

"Good recipe but using canned cream soup makes it extremely high in sodium."

mamaknowsbest 75499
Reviewed Nov. 20, 2013

"A bowl of love! This is a great soup to make for someone who is recovering from illness. It is warm and comforting. For home, we kick the flavor up with added seasons of garlic and / or sourthwestern spices to give it a kick. Also, we add a bag of frozen carrots to the pot also. Very nice comforting dish. Easy to make!"

momotto 41665
Reviewed Sep. 22, 2013

"I make this soup often, my whole family and the grandkids love it. Very easy to make. It is perfect for fall and winter days. I always have to double it to make it last for a fwe days for lunches."

Reviewed Feb. 23, 2013

"I cook for an elderly group home. I make this soup often.It is well liked"

bilfsh 97111
Reviewed May. 7, 2012

"I add only two things that I believe made a great difference and that was a can of 12.5 oz. kirkland breasts and I used a rice measuring 1/2 cup each of brown and white

rice. My wife loves it and so do I !!Thank You for a wonderful tasting soup."

Carolyn31 41664
Reviewed Dec. 13, 2011

"So Easy and loved the flavor!"

cookinfanatic25 83330
Reviewed Oct. 26, 2011

"Very easy to make. Really good. I don't eat much soup, but with this recipe, I think that will change and it works perfectly with my diet."

mkbonine 204657
Reviewed Mar. 23, 2011

"The soup has a nice texture but lacks flavor."

Summy 34151
Reviewed Feb. 21, 2011

"I feel like the odd one out. I followed the recipe to a "T" except that I added only 5 cups of water (it seemed like a lot of water). I was so disappointed in this soup. It was so bland, and tasted like cream of chicken soup with rice in it. I couldn't bare to throw away the whole pot, so this morning I salvaged it by adding some garlic powder and cayenne pepper. Not bad. So it gets three stars, but I won't be making it again."

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