This delicious soup filled with chicken, vegetables and wild rice will warm you up on a cold day and keep the whole family full! Make it on the stovetop for now or in a slow cooker for later which is ideal for those busy weeknights!
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Why You'll Love This Recipe
- No heavy cream!
- Can be made to eat now or in a crockpot for later!
- The perfect homemade soup to serve in Homemade Bread Bowls!
Ingredients Notes and Substitutions
- Half and Half - What is half and half? Half and half is a simple blend of equal parts whole milk and light cream. It averages 10 to 12% fat, which is more than milk but less than light cream. You can find it next to the coffee creamers at the grocery store. You can also substitute whole milk for the half and half if you like. I use half and half in a lot of soups like Broccoli Cheese Soup and Cream of Mushroom soup because it adds a creamy flavor to the soup without actually having to add a fattening cream.
- Wild Rice Mix - You'll need a 6 or 7 oz box of a long grain and wild rice blend. The size of box varies slightly brand to brand. I've used Rice a Roni brand which was fine, but my preference is either Zatarains or Near East brands.
- Chicken Broth - For a good chicken broth use a chicken base instead of bouillon granules. The granules have weak flavor that weakens the older it is. I recommend using Better Than Bouillon chicken base to make your broth. This is the brand I use myself.
- Flour - if you need this to be gluten free you can substitute potato starch for the all purpose flour. Instead of making a roux with the flour and then adding the chicken broth, you'll add nearly all the chicken broth to the vegetables, whisk 2 Tablespoons of potato starch into the remaining broth until smooth and then add it to the soup.
- Butter - you can substitute olive oil for the butter if you wish.
- Chicken - I use baked chicken breasts cut into bite-sized pieces but you could use leftover roasted whole chicken or rotisserie chicken as well.
- Mushrooms?- Yes, if you want to add mushrooms to your soup you can! I would add 1 cup sliced mushroom with the carrots, celery and onions.
How to Make Step by Step Recipe Instructions
- Melt the butter in a large pot over medium-high heat on the stovetop.
- Lightly sauté the carrots, celery, garlic and onions just until the onions start to turn translucent. You don't want them completely cooked through. What we're doing here is partially cooking the vegetables in a way that not only brings out the flavor of them but cuts the cooking time in half.
- Stir in the ¼ cup of flour. It will form a paste aka a roux.
- Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
- Turn down the heat to medium heat.
- Pour in a box of wild rice mix AND it's flavor seasoning packet.
- Add the 3 cups of chopped up cooked chicken.
- Simmer the soup until the rice is cooked and tender (about 15-20 minutes) .
- Add the half and half.
- Add salt and pepper to taste and serve.
How to Make Creamy Chicken Wild Rice Soup in a Crockpot
- Melt the butter in a soup pot over medium-high heat on the stovetop.
- Lightly sauté the carrots, celery, garlic and onions just until the onions start to turn translucent. You don't want them completely cooked through. What we're doing here is partially cooking the vegetables in a way that not only brings out the flavor of them but cuts the cooking time in half.
- Stir in the ¼ cup of flour. It will form a paste aka a roux.
- Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
- Pour into a 6 quart slow cooker.
- Add the chicken, wild rice mix, and it's flavoring packet.
- Cook on low for 4 hours.
- About 20 minutes before serving, add the half and half.
Recipe FAQs and Expert Tips
How to store:
Store in an airtight container for 3-4 days. To reheat, be aware that the rice will continue to absorb the liquid from the soup, so you may need to stir in a little more milk or half and half before reheating on the stovetop or in the microwave.
Related Soup Recipes
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Creamy Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 quarts 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
This delicious soup filled with chicken, vegetables and wild rice will warm you up and keep you full! Make it on the stovetop for now or in a slow cooker for later which is ideal for those busy weeknights!
Ingredients
Units
Scale
- ½ cup Butter
- ½ cup small diced Carrots
- ½ cup small sliced Celery
- ½ cup diced Onion
- 2 Cloves Crushed Garlic
- ¼ cup Flour
- 5 cups Chicken Broth
- 1 (7 oz) Box Wild Rice Blend
- 3 cups Chopped, cooked Chicken
- 2 cups Half and Half
Instructions
- Melt the butter in a large pot over medium-high heat on the stovetop.
- Lightly sauté the carrots, celery, garlic and onions just until the onions start to turn translucent. You don't want them completely cooked through. What we're doing here is partially cooking the vegetables in a way that not only brings out the flavor of them but cuts the cooking time in half.
- Stir in the ¼ cup of flour. It will form a paste aka a roux.
- Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
- Turn down the heat to medium heat.
- Pour in a box of wild rice mix AND it's flavor seasoning packet.
- Add the 3 cups of chopped up cooked chicken.
- Simmer the soup until the rice is cooked and tender (about 15-20 minutes) .
- Add the half and half.
- Add salt and pepper to taste and serve.
Notes
- Wild Rice Mix - You'll need a 6 or 7 oz box of a long grain and wild rice blend. The size of box varies slightly brand to brand. I've used Rice a Roni brand which was fine, but my preference is either Zatarains or Near East brands.
- Chicken Broth - For a good chicken broth use a chicken base instead of bouillon granules. The granules have weak flavor that weakens the older it is. I recommend using Better Than Bouillon chicken base to make your broth. This is the brand I use myself.
- Flour - if you need this to be gluten free you can substitute potato starch for the all purpose flour. Instead of making a roux with the flour and then adding the chicken broth, you'll add nearly all the chicken broth to the vegetables, whisk 2 Tablespoons of potato starch into the remaining broth until smooth and then add it to the soup.
- Butter - you can substitute olive oil for the butter if you wish.
- Chicken - I use baked chicken breasts cut into bite-sized pieces but you could use leftover roasted whole chicken or rotisserie chicken as well.
- Mushrooms?- Yes, if you want to add mushrooms to your soup you can! I would add 1 cup sliced mushroom with the carrots, celery and onions.
Keywords: creamy chicken wild rice soup, wild rice chicken soup, chicken soup with wild rice
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Renee | The Good Hearted Woman
Wild rice adds such a distinctive, delicious bite to this cozy soup. Perfect for our Soup Season rotation!
★★★★★
Jamie
Yum talk about comforting! This is exactly what I crave on a cold day like today. Love how hearty this is!
★★★★★
Matt
Love how the rice is cooked in the broth for extra flavor. I didn’t have half-and-half so just substituted with less heavy cream. Still came out great!
Tara
Oh yum! Such a creamy and comforting soup. Definitely perfect for the cooler weather. All those flavors sound wonderful.
★★★★★
Amanda Dixon
This is such a wonderful fall soup! It's super cozy and hearty, and it couldn't be easier to prepare.
★★★★★
Marisa
This is a winner! All my kids are it! 😀
★★★★★