Chicken Wild Rice Soup

Chicken and Wild Rice Soup

Creamy and full of flavor, chicken and wild rice soup makes a perfect family meal on a cold night.
Course Soup
Cuisine American
Keyword chicken and rice soup, chicken and while rice soup
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 261kcal
Author Leigh Anne Wilkes


  • 2 skinless boneless chicken breasts, cooked and cubed (seasoned with salt, pepper and oregano before cooking)
  • 2 Tbsp. olive oil
  • 1/2 finely chopped onion
  • 1/2 C chopped celery
  • 1/2 C sliced carrots
  • 3/4 C all purpose flour
  • 8 C chicken broth
  • 2 C cooked wild rice cook according to package instructions
  • 1/2 tsp garlic salt
  • 1 tsp curry powder
  • 1/2 tsp mustard powder
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1 C slivered almonds
  • 2 C half and half


  • Pour olive in sauce pan and saute onion, celery and carrots for about 5 minutes.
  • Add in the flour and stir well.
  • Gradually pour in broth and stir constantly. Bring to a boil, reduce to simmer.
  • Add the cooked rice, cooked chicken, garlic salt, curry powder, mustard powder, parsley, black pepper and almonds.
  • Heat through and then pour in half an half.
  • Let simmer about 1 hour. Do not let it come to a boil.
  • Garnish top of soup with additional almonds if desired.


Calories: 261kcal | Carbohydrates: 20g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 854mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 14.5mg | Calcium: 99mg | Iron: 1.7mg