Creamy Chicken & Rice Soup


This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
6 cups


  • 1 tablespoon olive oil

  • 1 cup onion, chopped

  • 1 cup carrots, thinly sliced

  • ½ cup celery, thinly sliced

  • 1 (8 ounce) package sliced cremini mushrooms

  • 4 garlic cloves, minced

  • ½ teaspoon kosher salt, divided

  • ½ teaspoon ground black pepper, divided

  • 4 cups unsalted chicken stock

  • 1 cup water

  • 1 ½ cups shredded, skinned rotisserie chicken breast

  • 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild

  • ½ cup heavy whipping cream

  • cup all-purpose flour

  • 4 cups baby kale, lightly packed

  • 2 tablespoons fresh flat-leaf parsley, chopped

  • 1 tablespoon apple cider vinegar


  1. Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.

  2. Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.


Note: chopped regular, curly kale can be substituted for baby kale.

Nutrition Facts per serving:

Calories 284; Fat 12g (18%); sat 5g (23%); Protein 18g; Carb 27g (9%); Fiber 3g (11%); Sugars 4g (added sugars 0g); Sodium 525mg (26%)