Best 7 Creamy Chicken And Wild Rice Soup Recipes

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Indulge in the comforting warmth of our creamy chicken and wild rice soup, a culinary masterpiece that combines tender chicken, earthy wild rice, and a velvety broth infused with savory herbs. This hearty soup is not only a delightful meal but also a nourishing one, packed with wholesome ingredients that will satisfy your cravings and leave you feeling revitalized. Discover the culinary journey that awaits you as we unveil the secrets behind this delectable dish, including variations such as slow cooker chicken and wild rice soup, instant pot chicken and wild rice soup, and creamy chicken and rice soup. Prepare to tantalize your taste buds and embark on a flavorful adventure with our carefully curated recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

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.

Provided by Stephanie G

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

Time 25m

Yield 8

Number Of Ingredients 9

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
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream

Steps:

  • 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.
  • 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.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 22.6 g, Cholesterol 135.1 mg, Fat 36.5 g, Fiber 1 g, Protein 12 g, SaturatedFat 21.7 g, Sodium 996.9 mg, Sugar 1.1 g

CREAMY CHICKEN AND WILD RICE SOUP (CROCK POT)



Creamy Chicken and Wild Rice Soup (Crock Pot) image

From Betty Crocker -- Slow Cooker recipes. NOTE: Posted as written, however, I cook the rice separately usually the night before if it is a work day, refrigerate the rice and then add it during the last 15-20 minutes to avoid mushy rice!

Provided by SarahBeth

Time 7h10m

Yield 1 crock pot meal, 8 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken thighs, cut into 1-inch pieces (5 thighs)
1/2 cup wild rice, uncooked
1/4 cup onion, chopped (fresh or frozen is fine)
2 (10 3/4 ounce) cans condensed cream of potato soup
1 (14 ounce) can chicken broth
1/4 teaspoon garlic powder
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in half-and-half. Increase heat setting to High.
  • Cover; cook 15 to 30 minutes longer or until hot.

SLOW-COOKER CREAMY CHICKEN AND WILD RICE SOUP



Slow-Cooker Creamy Chicken and Wild Rice Soup image

Take 15 minutes to toss 7 easy ingredients into a slow cooker, and you'll have a warm and delicious soup to satisfy hungry appetites.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 7

1 lb boneless skinless chicken thighs (5 thighs), cut into 1-inch pieces
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix wild rice, onions, soup, broth and carrots; pour over chicken.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Stir in half-and-half. Increase heat setting to High. Cover; cook 15 to 30 minutes longer or until hot.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP



Nelson Brother's Creamy Chicken and Wild Rice Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/2 cup coined carrots
1/2 cup diced celery
1/2 cup broccoli buds
1/2 cup diced onion
1/4 cup paste style chicken base
2 cups water
1 cup cheese sauce
2 cups milk
1 cup cooked wild rice
1 tablespoon butter
1 tablespoon flour
1 pound cooked cubed chicken

Steps:

  • In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.

CREAMY CHICKEN AND WILD RICE SOUP (DAIRY FREE)



Creamy Chicken and Wild Rice Soup (Dairy Free) image

We love cream-based soups in our household, but dislike the high calorie and fat content that comes with heavy cream. My husband and I experimented with making healthier versions of our favorite cream-based soups, and this became our favorite. It is literally packed with vegetables down to the base.

Provided by LoriB3th

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

2 medium heads cauliflower, chopped
4 cups chicken broth, divided
2 tablespoons olive oil
4 stalks celery, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
5 large carrots, chopped
1 pound cooked chicken, shredded
1 tablespoon dried parsley
2 teaspoons dried rosemary
salt and ground black pepper to taste
2 ¼ cups water
1 (8 ounce) package uncooked wild rice

Steps:

  • Combine cauliflower and 2 cups chicken broth in a saucepan over medium-low heat; cook until tender, about 20 minutes. Puree cauliflower and broth in batches in a blender; set aside.
  • Heat olive oil in a large pot over medium heat. Add celery, onion, and garlic. Cook, stirring occasionally, until onions are slightly translucent, 5 to 7 minutes. Add carrots and cook until they are slightly tender, 5 to 10 minutes longer.
  • Add cooked chicken, remaining chicken broth, parsley, and rosemary; bring to a boil. Add pureed cauliflower mixture and season with salt and pepper. Cover and simmer over low heat for 45 minutes to 1 hour.
  • While the soup is simmering, bring water to a boil in a medium saucepan. Stir in rice and cover with a tight-fitting lid. Reduce heat and cook at a fast simmer until rice is tender, 45 to 50 minutes. Remove from the heat and keep covered so rice can steam, 10 minutes. Fluff with a fork and add to the soup.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 34 g, Cholesterol 45.6 mg, Fat 8.5 g, Fiber 6.5 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 703.6 mg, Sugar 6.9 g

CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP



CREAMY TURKEY (OR CHICKEN) AND WILD RICE SOUP image

Categories     Soup/Stew     Poultry     Thanksgiving

Yield 8 servings

Number Of Ingredients 18

1 c. uncooked wild rice (I prefer the whole grain style, not the cracked)
1/2 c. unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
2 carrots, sliced into 1/4? thick coins
8 oz. fresh button mushrooms, sliced
2 garlic cloves, minced
1/2 c. all-purpose flour
8 c. low sodium chicken broth
2 c. half and half
2 T. soy sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 tsp. finely chopped fresh thyme (or 1/2 tsp. dried)
1/4 c. finely chopped fresh parsley (or 2 tsp. dried)
4 c. cooked and coarsely shredded turkey or chicken
2 tsp. fresh lemon juice

Steps:

  • First off, you'll want to get your wild rice cooking, so it's ready to add to the finished soup. Prepare according to the package instructions. (It takes awhile - the instructions on my bag says to cook it for 55 minutes.) The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly. Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half and half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper. Serve with crackers or warm bread.

CREAMY CHICKEN AND WILD RICE SOUP



Creamy Chicken and Wild Rice Soup image

A flavorful warming soup for a chilly, rainy day. And a nice meal for when you have dental work and need to eat soft foods! I wanted a soft food for after having some dental work done. This soup was full of flavor, comforting and very satisfying! Hope you enjoy!

Provided by Diane Atherton

Categories     Turkey Soups

Time 1h5m

Number Of Ingredients 16

1 (4.5-oz) wild rice mix (i used mahatma long grain and wild rice with seasonings)
1 1/2 to 2 lb chicken (i used 4 thighs with skin and 1 large boneless/skinless breast)
2 Tbsp olive oil, extra virgin
all purpose seasoning (i used everglades)
garlic powder
salt and pepper, to taste
6 to 7 c chicken stock,( can use broth or water with bouillon cubes)
2 large carrots, peeled and diced
2 large celery stalks, sliced
1 medium onion, chopped
2 clove garlic, minced
1 tsp thyme, dried
1 (8-oz) pkg sliced fresh mushrooms
addtional oil/grease if needed
1/3 c all purpose flour
1 c half and half

Steps:

  • 1. Cook rice according to directions on package; set aside.
  • 2. Add broth to a large pot and bring to boil over a medium heat. You can add salt and pepper to season. Be careful to not over salt. You can always add additional seasoning at the end of cooking.
  • 3. Remove any skin and excess fat from chicken pieces; sprinkle pieces with seasonings (salt, pepper, garlic powder,and everglade seasoning). NOTE: If you have chicken skin you can cook/fry it down in a seperate skillet for the grease that can be used later to make a roux that will thicken the soup.
  • 4. NOTE: Don't bypass this step. Searing the chicken (most especially the breast) will make it nice and moist in the end. Heat oil in large skillet over medium high heat. Add the seasoned chicken pieces and brown on all sides. Once browned, remove from skillet and add to boiling broth. (NOTE: Reserve drippings from skillet to saute veggies). Continue cooking chicken in broth until it is cooked through and tender.
  • 5. Once chicken is cooked and tender, remove from broth and set aside until cool enough to handle. Cut into bite size pieces, discarding any bones. Return chicken pieces back to hot broth.
  • 6. Meanwhile; add chopped vegetable (onions, carrots, celery and garlic) to hot skillet; saute until onions are tender.
  • 7. With slotted spoon, remove veggies from skillet (again reserving any drippings) and add to broth. Add thyme and mushrooms to broth. Continue cooking until carrots are tender.
  • 8. To the skillet add additional oil/grease to have about 3 to 4 tablespoons of oil/grease in skillet. Heat over a medium heat. When oil is hot, add flour; whisk to make a smooth paste. Add cream and continue whisking. As roux/gravy thickens, ladle some of the broth from pot into gravy. Continue whisking until smooth and thickened. Pour gravy/roux into hot broth. This will thicken the soup making it a creamy soup. If you don't want a creamy soup, you can leave this step out.
  • 9. Add cooked rice to soup, continue to heat another minute or 2 and then serve with your favorite bread. We love a nice crusty roll.
  • 10. NOTE: You can used pre-cooked chicken if you like. Chicken you've picked up at the deli or oven roasted would work well. If you use pre-cooked, add it to the soup when you add the rice.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup.
  • Don't overcrowd the pot: If you add too much chicken or rice to the pot, it will not cook evenly and the soup will be too thick.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste until you are happy with the flavor.
  • Serve the soup with your favorite toppings: Some popular options include shredded cheese, croutons, and chopped parsley.

Conclusion:

Creamy chicken and wild rice soup is a delicious, comforting soup that is perfect for a cold winter day. It is also relatively easy to make, and can be tailored to your own taste preferences. With a few simple tips, you can make a creamy chicken and wild rice soup that will be enjoyed by everyone at your table.

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