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Creamy Chicken and Wild Rice Soup

Rated as 4.77 out of 5 Stars

"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."
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25 m servings 462 cals
Original recipe yields 8 servings


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  1. 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.
  2. 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. Watch Now
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. Watch Now


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 462 calories; 36.5 g fat; 22.6 g carbohydrates; 12 g protein; 135 mg cholesterol; 997 mg sodium. Full nutrition

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Most helpful positive review

I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive...

Most helpful critical review

This recipe was a great base to add nearly any vegetable to it for more depth. I cut back on the amount of flour used in the recipe for the fear of the soup having a pasty taste to it. I used 1/...

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Least positive

I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive...

To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth...

This is an oustanding, restaurant quality soup with great flavor. You do not need to use heavy cream. I have made this with 1% milk several times with fantastic results and it is still plenty ri...

I’d describe this soup as “comforting”. The flavors and thickness turn a gray day into a great day. I read others’ advice and recommend these changes: start by sautéing ½ cup each of diced oni...

Spectacular! Will be making this often during the winter. I hunted high and low for a 4.5 oz package of the quick cooking rice with seasoning. Couldn't find it - had to use a 6.5 oz box with ...

Great recipe! My whole family could not get enough. I did have a few minor changes. I added 1/2 cup carrots, 1/2 cup celery and 1/2 onion. I sauteed the vegetables in a little bit of olive oil...

WOW!!!! This is my new favorite allrecipes recipe and my new favorite soup. I ate the entire pot (save the one bowl my bf got) over the weekend. So, I made another pot today. I think it woul...

Wonderful soup! This one really sticks to your ribs and it's so flavorful. Talk about comfort food at it's finest, this will cure what ails you on a cold, snowy night. I use Uncle Ben's quick co...

Very good soup. I just had wild rice I purchased from the health-food store, so I didn't have a seasoning packet. I used the following to season the rice: 2 Tbsp finely chopped onion, ½ tsp dr...