Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Soups, Stews and Chili Soup Cream Soups Cream of Chicken Soup

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Servings per recipe: 8
Calories per serving: 462
Preparation time: 5m
Total cooking time: 25m


  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream


  • 1   In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  • 2   In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • 3   Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrion facts:

Total Fat 36.5g 56%
    Saturated Fat 22.0g  
Cholesterol 135mg 45%
Sodium 997mg 40%
Potassium 151mg 4%
Total Carbohydrates 22.6g 7%
Dietary Fiber 1g 4%
Protein 12g 24%
Sugars 1g  
Vitamin A 1329IU  
Vitamin C 1mg  
Calcium 57mg  
Iron 1mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 23mg  
Folate 42mcg