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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup recipe made with chicken broth, carrots, celery, onion, and wild rice.
Course Soup
Cuisine American
Keyword recipe for chicken and wild rice soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 servings
Calories 303kcal


  • 42 oz chicken broth divided
  • 2 carrots peeled and diced
  • 1 stalk celery diced
  • 1 onion diced
  • 1/2 cup wild rice blend uncooked
  • 2 tbsp butter
  • 1/4 cup flour
  • 2-4 tsp salt
  • 1/2 tsp pepper
  • 1 cup whipping cream
  • 2 cups cooked diced chicken


  • In a stock pot, combine 2 cans of broth, carrots, celery, onion, and rice.
  • Bring to a boil, then reduce heat and simmer 40 minutes until the vegetables and rice are tender.
  • In a separate small saucepan, melt butter over medium heat.
  • Whisk in flour, 2 teaspoons salt, pepper, and remaining broth until smooth.
  • Cook and stir until thickened and bubbly. Stir in whipping cream.
  • Remove from heat and whisk the cream mixture in with the soup in the stockpot.
  • Add chicken and continue to simmer an additional 5 minutes.
  • Taste and add additional 2 teaspoons of salt if necessary.


Calories: 303kcal | Carbohydrates: 20g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 1584mg | Potassium: 389mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4152IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg