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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
Makes:
6
Prep Time:
30
minutes
Total Time:
45
minutes
based on
62 reviews
This home-style Chicken and Wild Rice Soup is light and nourishing and quite easy to make. The rice adds great texture and flavor. Freeze this one to have on hand when you are pressed for time. Top with toasted almonds and thinly sliced green onions to add a final flair.

In this recipe:


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Ingredients:

  • 1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) chicken broth
  • 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 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablespoons cornstarch
  • 2 tablespoons dry white wine (optional)
  • Sliced green onions (optional)
  • Toasted slivered almonds (optional)

Directions:

HEAT vegetable oil in large saucepan. Add chicken, mushrooms, chopped 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.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with green onions and almonds. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Garnish with green onions and almonds.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious!

    Aly Willis from United States

    I made a HUGE batch of this soup for freezer meals. Turned out perfectly! Lots of good feedback. Perfection.

  •  Star(s)

    Satisfying & Tasty

    Bernadette from

    Made this soup on a gloomy and cold day.....fit the bill. Baked a loaf of bread to go along with our soup. So happy I made a double patch....

  •  Star(s)

    Everyone loved it.

    Celticmomma from Il.

    For Christmas this year I had a soup buffet. I made 6 kinds of soup. I had the most request for this recipe. As for kid friendly - 5/10 kids picked out the Mushrooms.

  •  Star(s)

    This Soup is a keeper!!!

    Arijana from Chicago

    I made this soup once before where I followed the recipe. This time I also used store bought roasted chicken . I reduced the amount of corn starch to one full tablespoon and added more wine. It tasted a lot better than the first time. My husband loved it!

  •  Star(s)

    Just Wild about this soup!

    Marilynn from Park Ridge, IL

    I invited 6 friends over to "taste" this recipe because I planned to cook and serve it at our church for a Ministerial Association luncheon our church was hosting. I made a double batch just to be sure there was enough soup. I served the soup in a sour dough bread bowl and a salad. It was a real hit. They all loved it. And the bonus was that I had plenty to serve later that day for supper. The recipe makes plenty, plus it's easy to make.

  •  Star(s)

    This soup is great!

    Sheryl Pollard from Conyers, Georgia

    I made this soup for dinner in a matter of minutes! It was easy and the taste was awesome! I even had it for lunch the next day. I'll be making a lot of this soup this Fall and Winter season...Enjoy!

  •  Star(s)

    Yummy

    Tiff from Ut

    Considering this soup is so quick and easy to make, it's hard to believe it's so delish. I usually pick up a whole roasted chicken from the store and cut it up -- the flavor it adds to the soup is well worth it!

  •  Star(s)

    Excellant

    Tina from NE

    I've been wanting to make this for 2 weeks now. I just knew it'd be wonderful. I wasn't wrong. A nice creamy blend of flavors. Will definately make again.

  •  Star(s)

    Love this soup

    Meg from

    I have made this many, many times and loved it every time. I always get great compliments on it when I make it for others.

  •  Star(s)

    Val

    Valerie from Indianapolis, IN

    The flavors in this soup are strong, but delicious. I doubled this recipe for a large group, cooked it a day ahead and reheated in the crockpot. Everyone loved it. I used evaporated skim milk, and it was still very creamy-tasting. I waited to put the milk in until an hour before serving because I used the crock pot.

  •  Star(s)

    Awesome Soup!

    Susan from Joliet, Illinois

    My family loved this soup. It was very hearty and tasty. Usually when I look a recipe, I add my own deviations of ingredients or proportions. But not with this one. I stuck with the recipe 100% and it was fabulous. It's a great tummy filler and warmer for those cold Illinois winter nights! Thanks!

  •  Star(s)

    Quick and Awesome!!!

    Miami HEAT Chic from

    This soup is the bomb diggity! Not only is it quick and easy to make, it has a surprisingly wonderful flavor. I altered the recipe by adding a cup of frozen spinach for color and double the mushrooms that the recipe calls for.

  •  Star(s)

    This soup rocks!

    Vicky from Rocklin, CA

    This soup was easy and great. Have now made with turkey leftovers. My kids loved it, even the mushrooms.

  •  Star(s)

    AMAZING!!!

    Amy White from Langley, BC

    I've made this twice now and our whole family loves it! I can't believe how quick it is and how tasty! A great quick soup.

  •  Star(s)

    M-m-m-m Good!

    Anne Florence from Deltona, FL

    This is now one of my favorite, easiest soups to make. The flavor is unexpected and a wonderful blend. I have shared this recipe with friends and they concur. Highly recommend!

  •  Star(s)

    Chicken and rice soup

    mamie lipari from

    This was rich and creamy but not overly so. I used wild rice with roasted garlic flavor and that worked nicely. I would definitely make this again. It is a good comforting soup.

  •  Star(s)

    sgWV

    Sally C. Gerdes from WV

    I prepared this recipe using the wine and homemade chicken broth. My husband and I both enjoyed it. It was also easy to prepare.

  •  Star(s)

    More, please!

    SJ from California

    I used rice trilogy instead of the wild rice only. It turned out super delicious! All my guests of 10 people enjoyed the soup till the last drop and asked for more. By simply looking at the ingredients, I knew this one will turn out good so I doubled the recipe. I'm glad I did!Certainly a keeper!

  •  Star(s)

    Hearty and Delicious

    Gail McKenna from Plymouth, MA 02360

    Easy to prepare with a gourmet taste. Suggested that you eat with French Bread. We prepared a cornbread that was topped with salsa. It was the perfect combo. Really need to preapare and eat to appreciate. My new soup favorite in my recipe collection. Thanks

  •  Star(s)

    Very good

    Nancy Swan from Waddington,NY

    This was very easy and if my husband will eat it it has to be gggggooooooddddd.

  •  Star(s)

    Very Easy

    Rachel Andrews from Bellingham, WA

    This recipe is so easy to adapt to what you have in the kitchen. A mix of dried herbs in a jar works great when you don't have the individual herbs, and instead of cooking chicken, I can add canned chicken or turkey breast when I want a really quick meal. It makes great leftovers too.

  •  Star(s)

    Great recipe!

    Cindi Altman from New Castle, PA

    Great soup! I added celery and used low sodium broth. Otherwise, I followed the recipe and it turned out great. Next time I think I will omit the additional salt too. This soup has enough great flavor without the need of excess salt.

  •  Star(s)

    Wonderful yet simple!

    K. Venegoni from St. Louis, MO

    Very good. Definitely deserves 5 stars. My stepfather wanted a good soup after major surgery. He loved it. I used 1 lb. of chicken.

  •  Star(s)

    Wonderful!!

    Patricia Mockbee from Akron, Oh

    I made this for a meeting I had and everyone seemed to love it! It was so easy to make. Definitely will make again!

  •  Star(s)

    Simply Delicious!!

    Margie from Holyoke, Massachusetts

    I made this for dinner last night and my husband and I loved it!! It was perfect, the prep time took a little longer, but it was certainly worth it. We will have this again for sure, thanks for another great recipe.

  •  Star(s)

    Rich wonderful flavor & EASY

    Isabel from Juneau, Alaska

    This is a keeper, loved the mushrooms, spices, and wild rice combo.

  •  Star(s)

    The absolute best!

    Margaret Foster from Victoria,TX

    As a South Beach Dieter, this is the most excellent soup I have tried. I agree, the reduced sodium chicken broth and omitting the salt in the recipe are good suggestions. However I love mushrooms, so they stay! Also Carnation Low Fat Condensed Milk is a consideration.

  •  Star(s)

    Delicious, but reduce the sodium!

    Kit from Issaquah, WA

    This recipe was delicious and well liked by my family. I would suggest using reduced sodium chicken broth, however,as this will reduce the sodium by nearly 1/2 (it's very high!) and not affect the flavor. I also ommitted the added salt.

  •  Star(s)

    Excellent Recipe

    Ethan from Dallas, TX

    Loved it and will be making it again. Made it for my dinner party and my guests adored it. This was a total hit, make this now if you love delicious soup. Yummy!

  •  Star(s)

    Great soup!!

    patty magee from Austin, TX

    I have made this soup twice in the last month. It is easy to make and loaded with flavor!

  •  Star(s)

    Great soup

    Michelle Fortune from Ballston Spa NY

    Very easy and very good. I would cut the mushrooms a little and add a little more chicken the next time and there will be a next time soon. :0)

  •  Star(s)

    Totally Impressed

    april Laperriere from Sterling hts. MI

    It was the first recipe I tried. It was better than if I had gone to a gourmet restaurant! I've started weekly menus and truly enjoy something I dreaded before... cooking! Thanks to all these easy wonderful recipes.

  •  Star(s)

    Great soup!

    Nancy E. Hammer from

    This was such a nice creamy soup, so delicious and quick to make. Thanks, it's a keeper!

  •  Star(s)

    Terrific and Easy

    Linda Frashure from Chatsworth, Ca

    The first time I made this recipe I used 3 pans! Then I realized I could make the whole thing in one soup pot. It was truly delicious. My 3 year old grandson ate as much as his grandpa. I sneaked some chopped broccoli in it for his vegetable. It made it a great meal.

  •  Star(s)

    Great Lunch Item

    Marilynn Fisher from Park Ridge IL

    I made this soup for lunch to serve last week to my Canasta pals. It was so easy to make ahead and keep warm in a crock pot while I played cards. I served a tossed salad and warm bread sticks, w/ cookies. Everyone loved it! They will expect me to serve it again.

  •  Star(s)

    Excellent!

    Andrea Quinn from

    Easy to make and delicious!

  •  Star(s)

    Tasty, light and satisfying!

    K. Gingras from New England

    Excellent! Quick, full of flavor and so simple! I added extra chicken and mushrooms to hearty it up a bit. Perfect for a cold Sunday afternoon! A new family favorite!

  •  Star(s)

    what a great meal

    david derrick from romford essex uk

    the basic recipe[U.S]is great.Being English I have had to alter a few ingredients and added a few but my partner is a "fuss pot"and really enjoyed the meal.

  •  Star(s)

    WONDERFUL

    Jolene Brown from

    I really like chicken wild rice soup but usually it is so rich..this is wonderful..not heavy. I will fix this again for my husband and myself.

  •  Star(s)

    Delicious Soup!

    sherry barbour from

    I made this soup, and it is wonderful. Creamy, with the unexpected flavor and little crunch of wild rice. I will make it again very soon!

  •  Star(s)

    Worth the try.

    james talaska from wake forest, NC

    It's worth the effort and time to make this.

  •  Star(s)

    Great Soup!

    Deanna from

    The first time I made this soup, my husband had 3 bowls! I have to admit it's one of the best recipes I've tried, and I've tried a lot. This will definitely become one of my tried and trues!

  •  Star(s)

    Very Good!!

    Shawnda Smith from Nashville, Tn

    My husband was very impressed. It was easy and tasted very good. We left out the wine and I used the crushed garlic in a jar. We will definitely fix it again!

  •  Star(s)

    Yummy

    julia fredrickson from colorado springs, CO

    Added mushrooms and hubby and I thought it was great!

  •  Star(s)

    Good Soup That's a Cinch

    Maria Giles from Mesa, AZ

    This recipe was so easy to follow and many of the ingredients are easily found in the kitchen. Great tasting soup with a minimum amount of effort, just the way I like them.

  •  Star(s)

    This was a great dish!

    Keisha from Tacoma

    Man! what a meal! This was excellent! It only took a few minutes to prepare and it was delicious. I was skeptical because it had a funny smell at first but when I tried it....Man was it good! I used the jarred garlic instead and it was yummy. I will definitely be making this again.

  •  Star(s)

    OUTSTANDING

    Rona from Spokane, WA

    An unbelievably simple and delicious recipe. We had homemade fresh bread finish baking as we made the soup!

  •  Star(s)

    EXCELLENT!!!

    Angie Wheeker from Murfreesboro, TN

    This soup is GREAT!! Everyone loves it...can never cook enough at one time. Even my two year old will eat it. Have enjoyed this site for new cooking ideas. Will pass this one along I'm sure.

  •  Star(s)

    chicken and wild rice soup

    tammy painter from osseo, MI

    This is a good soup for those cold winter days. I had it along with some homemade bread and it was a great hit with the entire family. I will make this often.

  •  Star(s)

    Simple & Tasty

    Missy George from Illinois

    This soup was wonderful. My 6 year old daughter (who is a picky eater) even said "Mom, this is AWESOME". She wants to take some for lunch tomorrow. I can't believe how simple it was. I'll definately be making this often.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 291
  • Calories from Fat: 77
  • Total Fat: 8.5g (13% of DV)
  • Saturated Fat: 3.3g (17% of DV)
  • Cholesterol: 39mg (13% of DV)
  • Sodium: 1184mg (47% of DV)
  • Carbohydrates: 34.8g (11% of DV)
  • Dietary Fiber: 1.4g (6% of DV)
  • Sugars: .9g
  • Protein: 17.9g
  • Vitamin A: 5% of DV
  • Vitamin C: 8% of DV
  • Calcium: 21% of DV
  • Iron: 16% of DV

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

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Chicken and Wild Rice Soup

Ingredients

  • 1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
  • 1 tablespoon vegetable oil
  • 2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14.5 ounces each) chicken broth
  • 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 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablespoons cornstarch
  • 2 tablespoons dry white wine (optional)
  • Sliced green onions (optional)
  • Toasted slivered almonds (optional)

 

Directions

HEAT vegetable oil in large saucepan. Add chicken, mushrooms, chopped 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.

FOR FREEZE AHEAD:
PREPARE
as above; do not top with green onions and almonds. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Garnish with green onions and almonds.

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