Menu
Quick Chicken and Wild Rice Soup Quick Chicken and Wild Rice Soup
Chicken & Vegetable Wild Rice Soup Chicken & Vegetable Wild Rice Soup
Chicken Wild Rice Soup Chicken Wild Rice Soup
Hearty Chicken & Wild Rice Soup Hearty Chicken & Wild Rice Soup
Chicken Rice Soup Chicken Rice Soup
Creamy Chicken 'n' Wild Rice Soup Creamy Chicken 'n' Wild Rice Soup
Homemade Chicken and Rice Soup Homemade Chicken and Rice Soup
Speedy Cream of Wild Rice Soup Speedy Cream of Wild Rice Soup
Beefy Wild Rice Soup Beefy Wild Rice Soup
Curried Chicken Rice Soup Curried Chicken Rice Soup
Slow-Cooked Vegetable Wild Rice Soup Slow-Cooked Vegetable Wild Rice Soup
Slow-Cooker Homemade Chicken and Rice Soup Slow-Cooker Homemade Chicken and Rice Soup
Wild Rice Soup Wild Rice Soup
Cheesy Wild Rice Soup Cheesy Wild Rice Soup
Creamy Wild Rice Soup Creamy Wild Rice Soup
Turkey and Wild Rice Soup Turkey and Wild Rice Soup
Quick Chicken and Dumplings Quick Chicken and Dumplings
Cream of Wild Rice Soup Cream of Wild Rice Soup
Chicken Wild Rice Soup with Mushrooms Chicken Wild Rice Soup with Mushrooms
Quick Beef Vegetable Soup Quick Beef Vegetable Soup

Quick Chicken & Wild Rice Soup

7 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings (2 quarts)

Updated: Apr. 08, 2022
My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
Quick Chicken & Wild Rice Soup
Quick Chicken & Wild Rice Soup Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 1-1/2 cups chicken broth
  • 2 cups cubed cooked chicken

Directions

  1. Cook rice mix according to package directions.
  2. Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes.
  3. Stir in chicken and rice mixture; heat through.

Nutrition Facts

2 cups: 465 calories, 15g fat (7g saturated fat), 94mg cholesterol, 1095mg sodium, 50g carbohydrate (12g sugars, 2g fiber), 32g protein.