Creamy Chicken Wild Rice Soup – a thick and creamy wild rice soup that will warm you up and not leave you feeling guilty!  So hearty but actually good for you too.

I think that chicken wild rice soup might be my all time favorite soup.  Potato Corn Chowder might be pretty high up there, but there is just something about wild rice that I love.  When I was first out of college and working, there was this little shop that has the BEST wild rice soup and it was my favorite thing to get for lunch. 

They had these little rolls that they served with them, and those were just amazing!  These days I like something like Honey Butter Dinner Rolls along side. If there is soup, there pretty much is always bread with it at my house! 

Chicken and Wild Rice Soup is pretty much a staple in our house in the winter. I have been making this recipe for probably 15 years. I can not remember where I found it, I think it was some kind of a light cooking magazine that my mom had.  The soup I loved from the restaurant was so right and creamy, I know it had heavy cream in it.  And you could use that here. But the trick to making this guilt free is evaporated milk!  

Is Wild Rice Soup Healthy

That all depends on how you make it.  The base is your traditional carrots, celery and onions. Mix in wild rice, chicken and chicken broth and you are almost done.  The last bit you add in what makes it creamy.  Here I use evaporated milk, which is lower in calories.  So yes, this chicken wild rice soup is healthy!  You can make creamy soups that are rich and delicious without heavy cream.  Curried Butternut Squash soup is a great example as well. 

Can you Freeze Wild Rice Soup

You sure can.  This soup probably makes about 8 servings. So we usually eat about half the soup and then freeze the rest for another night later in the month.  I just take it out to thaw in the morning, and gently reheat it in a pot when it is time for dinner.  Great way to save time by only really cooking once for at least 2 meals. 

How to make Wild Rice Soup in the Crock Pot

You will notice the recipe below is for the stove top, but this is super easy to make in the crock pot or even the instant pot.  

• Dump the carrots, onion, celery, chicken broth, wild rice, seasonings and raw chicken into the crock pot
• Cook on low for 6-7 hours
• In a saucepan on the stove melt the butter and mix in the flour until no longer white.  Cook for 2-3 minutes
• Stir in evaporated milk until it starts to thicken.
• Pour into cooked soup until well blended.  

How to make Wild Rice Soup in the Instant Pot 

• Dump the carrots, onion, celery, chicken broth, wild rice, seasonings and raw chicken into the instant pot
• Close the vent and set on manual for 40 minutes.
• After the 40 minutes use the quick release method to release the pressure. 
• Remove the chicken and shred. Add back to the soup
• In a saucepan on the stove melt the butter and mix in the flour until no longer white.  Cook for 2-3 minutes
• Stir in evaporated milk until it starts to thicken.
• Pour into cooked soup until well blended.  

This chicken and wild rice soup has been a staple in our family for years, and will be for years to come.  It is perfect to have on a cold night when all you want is a comforting bowl of something to warm you up!  

Be sure to try my Crock Pot Chili recipe as well if you are looking for something else for the cold weather.  Both of these recipes are great to make for a crowd, they feed a ton of people and everyone loves them. Plus you get to make the best cornbread so chili is always a good idea. 

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Yield: 8

Creamy Chicken Wild Rice Soup

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Creamy Chicken Wild Rice Soup - a thick and creamy wild rice soup that will warm you up and not leave you feeling guilty!  So hearty but actually good for you too.

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Ingredients

• 1 large onion. chopped
• 1 large carrot, shredded
• 1 celery rib, chopped
• 1/4 cup butter
• 1/2 cup flour
• 8 cups chicken broth
• 3 1/2 cups cooked wild rice
• 1 pound chicken, cooked and chopped
• 1 tsp poultry seasoning
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup fat free evaporated milk
• Parsley or chives for garnish (optional)

Instructions

1. In a large stock pot melt butter over medium heat. Add onions, carrots and celery and cook for about 5 minutes until the vegetables are soft.
2. Stir in flour and mix until blended.
3. Slowly whisk in broth. Stir in rice, chicken, poultry seasoning, thyme, salt and pepper.
4. Bring to boil over medium heat. Cook for a few minutes until it starts to thicken.
5. Stir in milk and cook for 3-5 minutes.
6. Garnish with parsley or chives.

Notes

Any for of milk or cream will work in place of the evaporated milk

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Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 345 Total Fat 16g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 7g Cholesterol 83mg Sodium 1199mg Carbohydrates 28g Fiber 2g Sugar 6g Protein 21g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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