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Creamy Chicken ‘n’ Wild Rice Soup

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
  • Makes
    8 servings (2-1/2 quarts)


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/4 cups: 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.

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Average Rating:
  • BoosBug
    Oct 23, 2016

    I actually hate to rate a recipe based on my own additions, as a few have done here. Bc the ratings aren't accurate. The only things I did different were, no potatoes (bc the soup is hearty enough), added 1/3 more broccoli, carrots and onions. 3 cups of leftover rotisserie chicken. The soup, I agree with others lacked in seasoning. Added a cup of chicken stock. In addition to 2tsp of poultry seasoning. It was amazing!!!! The creamy chk wild rice soup I usually make is made with a roux and tasted so floury. This was perfect. Love it and will be a staple here!

  • pattirock
    Jan 31, 2015

    No comment left

  • gproffit1971
    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

  • elliebell9
    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.

  • kgburgess
    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.

  • Dinr4Two
    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.

  • 1000applepies
    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.

  • SDawsonH
    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!

  • bella81762
    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

  • maddiesgirl
    Feb 14, 2011

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