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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 reduced-sodium 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: 176 calories, 5g fat (3g saturated fat), 24mg cholesterol, 600mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 fat.

Reviews for Cream of Wild Rice Soup

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Ann615 User ID: 3539687 263469
Reviewed Mar. 14, 2017

"Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!"

dvierzen User ID: 7402990 257752
Reviewed Dec. 6, 2016

"Delicious! We had this on a cold, blustery day and it was perfect. I used Uncle Ben's herb long grain and wild rice because that's all i had, and I added mushrooms. My husband loved it. I will definitely make this again."

Susie77 User ID: 98373 252466
Reviewed Aug. 10, 2016

"Great recipe! I controlled the sodium by substituting my home-made chicken broth rather than using store bought. Plus I cut the recipe in half for just the two of us. It freezes well and tastes even better when re-warmed."

schamberlain User ID: 8299832 247991
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"

femail10 User ID: 6948905 242095
Reviewed Jan. 19, 2016

"This is a keeper!"

angela32 User ID: 3084463 234249
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."

jnjrok User ID: 1992251 221103
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."

babydoll95 User ID: 7971459 220569
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!"

Teritwoton User ID: 1638549 218328
Reviewed Jan. 19, 2015

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

1griffin User ID: 8081822 33750
Reviewed Nov. 20, 2014

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

cctp1016 User ID: 1672997 111925
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."

AuntKiKikins User ID: 7403892 32178
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."

poppyfield User ID: 7654661 32743
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."

[email protected] User ID: 2031668 32173
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."

hisprincess815 User ID: 7157365 89948
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."

jbpar User ID: 7645480 32166
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!"

jbpar User ID: 7645480 56832
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?"

recipehound54 User ID: 4246730 128589
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!"

kellori114 User ID: 1072564 32130
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."

kkerzman User ID: 5424172 32742
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."

suegab7 User ID: 3530504 204533
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."

sandex10 User ID: 6754308 33749
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."

joedebfry User ID: 265172 32738
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."

TexasCookie User ID: 4277703 36876
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!"

ekatiakarpova User ID: 6312133 89947
Reviewed Dec. 30, 2011

"Wow, very tasty! Love it!"

maggieandjack User ID: 5719430 56831
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."

galenh User ID: 1069349 56828
Reviewed Dec. 4, 2011

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

walkinbuds User ID: 2874095 38814
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"

nursemel User ID: 6229683 89945
Reviewed Sep. 26, 2011

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

lverrill User ID: 1351489 56825
Reviewed Aug. 2, 2011

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

[email protected] User ID: 1636273 96845
Reviewed Mar. 31, 2011

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

Ballinrobe User ID: 650252 128585
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!"

Jessica2783 User ID: 5112860 92071
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!"

charian User ID: 5210943 32125
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"

charian User ID: 5210943 32124
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."

FACSteacher User ID: 759865 33747
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!"

jkenny130 User ID: 2361189 50749
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."

dfausnacht User ID: 1896828 204532
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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