Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
Makes:
6
servings
Prep Time:
25
minutes
Total Time:
40
minutes
based on 50 reviews
5
This hearty chicken and wild rice soup is a wonderful addition to your dinner any time of the year.

In this recipe:

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Ingredients:

  • 1 box (6 oz.) long grain and wild rice mix, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
  • 2 cups (8 oz.) sliced fresh mushrooms
  • 1 1/4 cups (1 medium) chopped onion
  • 2 cloves garlic, finely chopped
  • 3 3/4 cups chicken broth, (two 14 1/2-oz. cans)
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • Green onions, and toasted slivered almonds (optional)

Directions:

HEAT vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

* NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.


Reviews:

Review This Recipe

chicken and wild rice

 Star(s)

Marie Price from Ocala, FL

There are only 2 words to say about this soup. EASY and deliciously DIFFERENT. I can eat soup any time of year and this one is being added to my favorites.

Read More Reviews

Review This Recipe
  •  Star(s)

    Perfect Autumn Soup

    Bettyanne Holland from Meredith, NH

    Excellent rating from husband too. Easy to make. I did use 3x the amount of chicken and substituted sliced carrots for the mushrooms--what I had in the fridge. Definately will make this again

  •  Star(s)

    Super Supper!

    Jan Wilkins from Blytheville, AR

    We both wanted soup for supper last night, and so I used this one. Wonderful, Delicious!

  •  Star(s)

    Delicious

    MAXIE KESSLER from Grand Blanc, MI

    Very good soup.

  •  Star(s)

    Fantastic

    Jennifer Perkins from MILWAUKIE, OR

    This is a very hearty, flavorful soup that really is not hard to make. It is very well rounded when you add a loaf of fresh baked bread. I just love it.

  •  Star(s)

    comfort food

    anne green from CARMICHAEL, CA

    Chase the winter blues away, a wonderful way to start a cool weekend.

  •  Star(s)

    Very Good!

    Tonya Samuels from GRAND RAPIDS, MI

    This was a very tasty soup. I think that the wine in it makes the flavor unique.

  •  Star(s)

    Great Winter Soup!!

    Cynthia Rayniak from LAKE VILLA, IL

    I made this soup and my husband loved it. I gave the recipe to friends that also like making soup.

  •  Star(s)

    Great soup

    Tota Shultz from BRUNSWICK, MD

    I make this for the weekend because my family love to travel so I just make it in a big pot. I add fresh parsley and dill because I don't have green onion as a final touch. My family love it and they asked me to make it again and I can not wait to make it again.

  •  Star(s)

    Chicken and Wild rice Soup

    Paul Brown from WEST WARWICK, RI

    This is so good ! and very easy to make. The Smell of the soup cooking was a treat in itself, The Creamy taste and the mushrooms added a special flavor to the rice, It was a refreshing difference from the OH-HuM Chicken & Rice Soup that Mom use to make. This is the Soup Mom Wished she had made.

  •  Star(s)

    compare

    cheryl hauble from MAPLEWOOD, MN

    My family loves soup and I make a long version of wild rice soup which has swiss cheese in it. I made this and thought it was much easier and pretty tasty.

  •  Star(s)

    Good soup

    CELESTE QUIST from EAST HELENA, MT

    Altered a few ingredients and tried this soup. Was very good and the family loved it. I would make this soup again.

  •  Star(s)

    Chicken and Wild Rice Soup

    Christine S Kasminski from MANITOWOC, WI

    I made this soup last night and my family just loved it! I will definitely make this again.

  •  Star(s)

    Chicken and Wild Rice Soup

    Debbye Trueman from FRONT ROYAL, VA

    I have never had a Wild Rice Soup. This recipe is excellant and very yummy. My husband and I really loved it. Great soup for cold and blistery days.

  •  Star(s)

    Chicken and wild rice soup

    Pauline Johnsey from No. Stratford, NH

    This is very good and easy. The ingredients are just right. If you make this everyone will think that a chef made it or you slaved for hours making it. Try this.

  •  Star(s)

    Chicken Wild Rice Soup

    Linda Loring from Friendship, WI

    This is not only quick and easy to make it's so delicious you could serve it at any formal party.

  •  Star(s)

    Chicken and Wild Rice Soup

    Nancy Willis from MANKATO, MN

    In Minnesota we are noted for our wild rice soups. I tried this one and it was really yummy. Even die hard Minnesotans at church loved it. Kudos to the author for submitting this recipe!!

  •  Star(s)

    Great

    Mary Fedele from HERMITAGE, PA

    I have had Chicken and Wild Rice Soup at a resturant and have not been able to find a recipe to duplicate it. This one was wonderful. All of the flavors blended together great and it was relatively easy to make.

  •  Star(s)

    Definetely a Keeper

    Kim Lamb from Marietta, Ga

    This soup was delicious!! As I was making it I thought the cream base wasn't going to taste as good as it sounded but the results were fabulous. Thanks for another recipe thats makes me look like a great cook in my families eyes.

  •  Star(s)

    Great Cold Weather Soup

    Lisa Wood from Wayland, NY

    I Made this last week and I have to say that this was a very yummy soup. In the winter I love to make soups and stews and I will be making this one again, and I would give this recipe out to friends and family

  •  Star(s)

    A little twist on an old favorite

    Alice Gray-Orr from North Wildwood, NJ

    My daughter had a summer cold, but still worked her two jobs. I wanted to make chicken soup, but not the same old, same old. This was just the ticket! She loved it-me too!

  •  Star(s)

    Chicken and Wild Rice Soup

    NANCY COWLISHAW from POCATELLO, ID

    This was a really excellent soup. It had a great texture and flavor and best of all, it actually was very easy and quick.

  •  Star(s)

    Chicken and Wild Rice Soup

    Alice Keeney from STRONGSVILLE, OH

    I omitted the wine and green onions, but added shaved carrots cut with my vegetable peeler and a few extra seasonings. We all enjoyed this filling dish.

  •  Star(s)

    chicken and wild rice soup

    Kathryn Meegan from NORTH LAS VEGAS, NV

    this was an easy recipe to make and my family loved it. It is as good as a soup from a resturant.

  •  Star(s)

    chicken and wild rice

    Marie Price from Ocala, FL

    There are only 2 words to say about this soup. EASY and deliciously DIFFERENT. I can eat soup any time of year and this one is being added to my favorites.

  •  Star(s)

    Easy AND Elegant!

    Cindy Travis from HARKER HEIGHTS, TX

    This soup is incredibly easy, yet it tastes like something from a ritzy restaurant! When I'm in a hurry to make it, I use precooked chicken and it is still fabulous! I have two picky teenagers (both boys) and they are the biggest fans of it!

  •  Star(s)

    Chicken and Wild Rice Soup

    Kimberlee Schreiber from Jersey Shore, PA

    This soup was pretty good and fairly easy to make. I used canned mushrooms instead of fresh and added a little basalmic vinegar at the end.

  •  Star(s)

    Chicken and Wild Rice Soup

    Pat Gardetta from OSAGE BEACH, MO

    This is definitely a keeper. I made this for a Red Hat Ladies Luncheon; doubled the recipe and expected to at least have enough left over for dinner for my husband and I. Wrong! Nothing was left.

  •  Star(s)

    Chicken and Wild Rice Soup

    Pam Ellstrom from ELSBERRY, MO

    I added celery, carrots, water chestnuts, and I used turkey instead of chicken. I omit the wine. It was very tasty, and my Husband actually enjoyed it, especially before he ate , he put his nose up to it.

  •  Star(s)

    nice and hearty!

    melissa segretto from STERLING, IL

    i make this soup on fall and winter holidays.i made it on halloween and for a nice hearty meal at my annual christmas cookie exchange.everyone really liked it and i got alot of compliments! i enjoy having it for a simple dinner with just me and my husband.it is very good.

  •  Star(s)

    Chicken and Wild Rice Soup

    shirley vance from VERNER, WV

    If you need somthing to warm you up and has a wounderful taste try this soup tonight.It's Great.

  •  Star(s)

    Soup Lovers Delite

    Eileen Dunne from EDISON, NJ

    Once a week I serve my family soup for dinner--a hearty soup--with salad and dessert. Tried the chicken and wild rice soup adding carrots. My family loved it. They enjoyed the texture of the brown rice. This is a health-pleasing dish. Added it to my recipe box. Thank you.

  •  Star(s)

    Chicken & Wild Rice Soup

    Sandy Dugas from BUFORD, GA

    I have always like chicken and wild rice soup but have never made it myself. This is a great recipe. My husband loved it and asked for seconds. I served it with garlic bread and we definitely will have it again!

  •  Star(s)

    Souper Easy

    patsy miller from CAMERON, TX

    My family enjoyed this on a cold evening. Will make it again but will add l cup of celery.

  •  Star(s)

    Chicken with wild rice soup potluck

    M. Carmen Mitra from CHULA VISTA, CA

    We use a lot of chicken at home and I had some leftover baked chicken and wild rice mixture from holiday baking so figured I would try this soup out. Boy was it sensational! My family is not a big soup eating famiy so I made sure to add lots of chicken to it. I did omit the wine but it didn't seem to be missed in the flavor. Then I tried it for a potluck at work and it was gone before I had a chance to get myself a bowl of it. This will be one of those special recipes I know I can make for my family and friends that will never have leftovers.

  •  Star(s)

    Easy & hearty

    Jane Jennette from WEBSTER, MA

    Looking for cold weather warm foods I discovered chicken with wild rice soup. I did put in twice the wild rice called for but, other than that followed the recipe. It was excellent. No one wanted a sandwich to go with it or looked for anything else after having a bowl. My sons and my husband felt "well fed" when they finished. I had no left overs either.

  •  Star(s)

    Comfort Soup

    Shirley Guerrero from WHITEHALL, PA

    This hearty soup is absolutely fantastic and very filling. This soup is also tasty when substituting the chicken with pork.

  •  Star(s)

    Easy & Delicious

    Linda Ekdahl from HANCOCK, MI

    Made this on a very cold day and it was a hit with everyone. Made it with canned chicken. It was delish!

  •  Star(s)

    Our New All-time Favorite

    Karen Lew from W CALDWELL, NJ

    The first time I made this soup, I was very pleased with the flavor and it was so quick and easy to prepare! It was very hearty and thick, so I did add a little water to thin it a bit. I knew that I would have to make it again for my parents and brother. They are food connoiseurs, but I was sure they would appreciate this soup. I made it for my parents to have with dinner. (I didn't think my father would consider just soup and salad a dinner, so we also made a little bit of filet mignon on the side.) To my surprise, not only did my parents love the soup, but my father said the soup was enough for a meal! Imagine if I hadn't thinned out the soup by adding an extra can of chicken broth! (I added a little extra tarragon, pepper, salt, and thyme to make up for the extra volume.) There was plenty for me to bring home some of the leftovers and leave some with my parents. My brother was on vacation, so he missed out - because my parents ate their leftovers the next day for lunch with a grille

  •  Star(s)

    Very Good Soup!!

    Candus Lunderberg from SAINT PETER, MN

    This was a good and easy to make soup. Being from Minnesota I used actual Wild Rice, I just precooked it and used about 1-1/2 cups cooked rice. I also added some chopped celery and carrots and used chicken I had leftover. WOW this was a hearty meal in itself. Served with warm bread and a salad, my husband and boys loved it!!

  •  Star(s)

    Chicken and Wild Rice Soup

    Angie Christianson from Ashland, OR

    Absolutely delicious soup! Easy to assemble and great re-heated. It was also a big hit with my husband.

  •  Star(s)

    Yummy

    LINDA WILKIN from BRITTON, MI

    This recipe is so good and wonderful on a cold day. It smells just heavenly while it's cooking.

  •  Star(s)

    Loved It!

    Marcy Genest from Woodbridge, VA

    I tried this recipt and absolutely loved it. It was quick to prepare and made enough to have leftovers. A great recipe for a cold winter day!

  •  Star(s)

    Chicken and Wild Rice Soup

    Debbie Raymond from Phoenix, AZ

    My children actually loved this recipe. Usually they only like there meat and vegetables seperate, but I had them help me with the soup and they really had a good time. I did substitute white grape juice for the white wine as I don't cook with wine.

  •  Star(s)

    Soon to be your family's favorite !

    Lisa Nicholson from Roswell, NM

    I have made this soup three times in the past 3 weeks. It is not a soup--it is a meal. I even played with the recipe by adding Baby Bella mushrooms and my own chicken stock, and cut the chicken down to one large breast and that is my favorite version so far. A great soup to customize to your family or vary each time you make it. Love it !!!!

  •  Star(s)

    Delicious!

    Nanci Lockman from WATKINSVILLE, GA

    We loved this soup! Made it on a rainy day and it was perfect! My daughter even begged to take the leftovers to school the next day for lunch. We'll definately do this again!

  •  Star(s)

    Chicken & Wild Rice Soup - Very Good!

    MELINDA BULLOUGH from SPRING HILL, FL

    I just love soup! This is a nice hearty soup and we served it with a small salad and some whole wheat bread for a nice satisfying supper.

  •  Star(s)

    Really tasty

    Candace Simon from Rayne, LA

    I am not good at making soups but the recipe was really easy to follow and it tasted great.

  •  Star(s)

    This was great!

    joey jensen from sparta, TN

    A good way to use up leftover chicken.

  •  Star(s)

    Very good for cold nights

    Bethany Leiter from Ann Arbor, MI

    I really enjoyed this soup. I thought the fresh mushrooms and wild rice were a great combination. The soup was fairly easy to prepare; chopping up the vegetables was that most time consuming part. It did seem a bit sweet, so next time I will try it either without the tarragon or the white wine.

  •  Star(s)

    Chicken and wild rice soup

    jennifer absher from youngsville, NC

    We liked it and will make it again but with more chicken broth next time to make it more soup like. It was too thick but the flavor was nice.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 270
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 1040mg (43% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 4g
  • Protein: 14g
  • Vitamin A: 4% of DV
  • Vitamin C: 10% of DV
  • Calcium: 15% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chicken and Wild Rice Soup

Ingredients

  • 1 box (6 oz.) long grain and wild rice mix, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 2 (about 8 oz. total) boneless, skinless chicken breast halves, chopped
  • 2 cups (8 oz.) sliced fresh mushrooms
  • 1 1/4 cups (1 medium) chopped onion
  • 2 cloves garlic, finely chopped
  • 3 3/4 cups chicken broth, (two 14 1/2-oz. cans)
  • 1/2 teaspoon dried tarragon, crushed
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • Green onions, and toasted slivered almonds (optional)

 

Directions

HEAT vegetable oil in large saucepan over medium-high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.

ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

* NOTE: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Lowfat Milk for Evaporated Milk.

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