This rich and incredibly substantial wild rice and chicken soup. On chilly, wet days, I serve this with a loaf of handmade bread. Remaining rotisserie chicken or chicken you took off the bone after making homemade chicken stock are wonderful for this, as a hint! This soup reheats beautifully but you may want to thin it out a little with skim milk or water.
| Prep Time: | 5 mins |
| Cook Time: | 30 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
Ingredients
- 2 cooked, boneless chicken breast halves, shredded
- 4 cups chicken broth
- 2 cups water
- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup butter
- 2 cups heavy cream
Instructions
- Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
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- Dotdash Meredith Food Studios
- Combine flour, salt, and pepper in a small bowl.
- Dotdash Meredith Food Studios
- Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
- Dotdash Meredith Food Studios
- Serve hot and enjoy!
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Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 22 g |
| Sodium | 997 mg |
| Sugars | 1 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Oh the goodness! I followed recipe mostly. I did not have rice blend with seasoning packet, so I seasoned myself with rosemary, sage, chili flakes and salt & pepper. I happened to have some Cajun smoked sausage and thought that would add some different flavors. What a wonderful addition to the flavor of the soup. I cut up sausage in bite size pieces and sautéed it with some minced onion then followed original instructions. Will defiantly make this again!
It wasn’t my favorite. I cut the flour back to 1/2c but it really only needs about 3T. Its so thick and sticky, its like oatmeal. I ended up adding onion, garlic and some poultry seasoningand also some Mrs Dash because it was really bland, but it needs more than that. I’m sorry, I just didn’t like it.
I used leftover Thanksgiving turkey instead of chicken, and also added 5-6 med cooked carrots, 1 can peas w/juice & 1 c sliced onion (sauteed in butter to soften in advance). It was delicious!
I added onions, carrots, celery, mushrooms, and 1/2 cup white wine. Also subbed half and half for heavy cream. 1/2 cup flour instead of 3/4 cup. Very thick! It is delicious and my family LOVED it!!
I added the 2 cups uncooked rice, 1/2 cup finely chopped celery, carrots, onion, 1/2 lb mushrooms, (bacon) salt, 1/2 tsp parsley, ground black pepper, poultry seasoning and some garlic to the crock pot. Add 6 cups chix broth (no water), cook on low 8 hrs. Melt butter in a large saucepan over medium heat. Stir in the Then add the flour and stir well. (roux) Gradually pour into soup mixture stirring constantly, until all has been added. serve with warm bread or dinner rolls – yum! (I omitted chix, may add chix sometimes.)
I didn’t have quick cook rice, so cooked it separately. It was Carolina, and I didn’t care for the taste alone, but it was fine once mixed in. This did not have a seasoning packet – the seasoning was mixed into the rice. I first sautéed 100 g onion, 75 g carrot, and 50 g celery. I then made a roux in that pan, but drastically decreased the flour and butter to 1 T each. I only used 3 C stock and 150 g heavy cream. I probably won’t have cream on hand next time and so will use cream of chicken soup, and increase the flour and butter. My two rotisserie chicken breasts From Market Basket came to 14 oz. (They are bigger at BJs/Costco.) I added 2 oz of white wine towards the end. This ended up with surprisingly good macros, but would have had way too much fat and calories for me had I used the whole 2 C of heavy cream.
This soup is thick, hearty and delicious! I didn’t have quick cooking wild rice, so I used regular wild rice. I added it to the broth and water and let it cook on low for 45 minutes. Since I didn’t have the rice seasoning packet I used a no-salt seasoning blend that I felt would be complimentary to the chicken flavors. I didn’t have enough heavy cream so I used half and half. It was so good just like that. The 3 families we shared it with raved about the taste! I can see how adding veggies would add another set of flavors that would be tasty, but it’s not necessary. It is VERY thick, but I like that. Adding either more broth or cream can make it the consistency that you prefer.
This soup is fabulous with plenty of taste! Very hearty ! I added carrots diced,onions,celery too. It’s got the correct amount of seasoning from wild rice packet. I’m a soup connoisseur and this is definitely one of my favorites.
I made the recipe as directed then also added sautéed carrots and onions to it at the end. The soup got somewhat gummy after it cooled down and I’m not sure if that indicates an error on my part or if that’s just normal for this soup once it cools and is reheated.
I’m rating this as a 4 because I haven’t tried it yet but definitely will. I just want to say that as a frequent maker of roux, there is a shortcut. Melt the butter, whisk in the flour & cook for just a minute or two to cook out the raw flour taste. Now is the time to toss in any veg that you want to cook down(onion, celery, …). Trust me it’ll be okay despite looking like it has curdled. It’ll all smooth out when you whisk in the liquids. After the veg is translucent, add the liquids. There is absolutely no benefit to adding the seasoning packet to the butter and a good reason not to, it could burn if you fail to manage the heat well(accidents happen).
Fabulous base recipe! I added onion, garlic, celery, and mushrooms. I also diced raw chicken, dusted it with seasoned flour and sauteed; it really thickened up the soup nicely!
Add some vegetables in the pan prior to adding the broth and chicken. It is delicious!!
This is by far my favorite recipe from allrecipes.com I made couple of changes to the original recipe. To make this recipe healthier, I added fresh diced mushrooms, celery, wild rice and less flour. Thank you for this amazing recipe.
I made some changes and this is a delicious hearty soup. I added bacon, celery, onion, bell pepper (all colors) and potatoes. I absolutely love this soup this way! It is hearty, filling, tastes great. I will add this soup to the rotation. I recommend making it like I did. See gravedigr42@aol.com for my recipe. Wonderful!
Excellent Dinner on a chilly winter night! I always double it cause everyone wants seconds. I used carries suggested changes under the reviews. I have made this a few times now and plan on doing it again soon.
Fabulous! This from a soup freak.
Great recipe! Wanna try this one. Thanks for sharing. Would like to share this too, Panlasang Makabayan food restaurant with a twist! Get your Pinoy food favorites and freshly baked bread only here at Ka Tunying’s Cafe and Restaurant!” https://katunyings.com/
Below is previous review, from years ago. Still love it, but my grocery store no longer carries the long grain/wild rice mix. Made it today with a different flavor of seasoned instant rice mix, still yummy! From 2010: Love this, and I make it with non-fat milk. I can’t imagine it with cream! I toss in a handful of dehydrated carrots with the broth, as well as a handful of dehydrated onions. Today we had celery in the fridge, so I minced two stalks and sauteed them in the butter. YUMMY!!! (I bought 6 boxes of the long grain/wild rice when it was on sale, just so I could make this all winter long!)
Resist the urge (and trust me! It’s hard!!) to alter this by adding carrots, celery, etc. This is intended to be a CREAMY, no-fuss take on Chicken Wild Rice Soup. 4.5 stars! Followed exactly except used 1% milk instead of heavy whipping cream and all chicken broth (no water). Very good!! If I could do again, I would add either dried minced onion to the broth (step 1) or minced onion to the butter/roux step. I would also consider sautéing some mushrooms (but dirty another pan??) and add to the soup when I added the roux/milk. I would also consider adding some garlic powder to the flour/S&P mix. Try this recipe closer to as written. It’s an easy, delightful weeknight meal – especially served with some crusty French bread and a side salad! Thanks Stephanie!! I will make this again!
This recipe is restaurant quality. This soup is very easy to make. I really enjoyed it and I plan on making this soup again
I halved the recipe and used rotisserie chicken and a pouch of wild rice to save time. I also added some extra seasonings from my garlic and herb season grinder. I pretty much followed the recipe with the exception of the rice pouch and extra seasonings. It came out delicious and creamy.