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Chicken Wild Rice Soup II

Rated as 4.67 out of 5 Stars

"A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls."
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8 h servings 326
Original recipe yields 8 servings


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  1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
  2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
  3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
  4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

Nutrition Facts

Per Serving: 326 calories; 19.3 24.8 14.7 60 803 Full nutrition

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Read all reviews 39
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I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used fre...

I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the cr...

This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade...

YUM! Very good flavor. I made this in a crockpot. Julianned the carrots and used sour cream instead of the milk. Added thyme and a bay leaf for added flavor. Everyone loved it!!!! Thanks for sha...

LOVED IT! I mircro waved my rice before I put it in the crockpot. I had equal amounts of rice and water, cooked for 20 minutes and it came out perfect- hardly iany water left- I just dumped it...

This soup is absolutely delicious. It's thick, creamy, and is great for chilly nights. :)

This recipe is so wonderful! My mother-in-law asks me to fix it every time she comes to visit. The soup is great comfort food. I slice my own fresh baby carrots. Also I do not soak the rice,...

I took advice from another review and cooked the rice completely ahead of time and added it to the soup toward the end. I used fresh carrots instead of canned so I cooked them with the onion an...

very good. i used pine nuts instead of almonds, more water and less milk because i don't like things too milky, more salt, some pepper. and some chili peppers, cause i like it spicy. this i...