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Quick Chicken and Wild Rice Soup

"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


  • 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


  • 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.
  • Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
Nutrition Facts
1 cup: 242 calories, 6g fat (2g saturated fat), 33mg cholesterol, 1239mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 14g protein.

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Average Rating:
  • PJ-Tucker
    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
    Dec 24, 2013

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

  • mamaknowsbest
    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
    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.

  • tdtyrolt
    Feb 23, 2013

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

  • bilfsh
    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 whiterice. My wife loves it and so do I !!Thank You for a wonderful tasting soup.

  • Carolyn31
    Dec 13, 2011

    So Easy and loved the flavor!

  • cookinfanatic25
    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
    Mar 23, 2011

    The soup has a nice texture but lacks flavor.

  • Summy
    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.