Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This soup is so rich and satisfying (and surprisingly low in fat). I came up with this recipe after trying to kick my addiction to the chicken and wild rice soup served at my favorite fancy Italian sandwich shop - and I think this version is even better! It will make enough to feed the whole family, plus plenty for leftovers.

Recipe Summary

15 mins
1 hr 5 mins
1 hr 20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.

  • Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.

  • Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.

  • Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.

Cook's Note:

Soup will be thicker the next day. Add water or more broth to thin, if desired.

Nutrition Facts

306 calories; protein 23.5g; carbohydrates 26.7g; fat 11.3g; cholesterol 71.6mg; sodium 987.7mg. Full Nutrition