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Chicken and Wild Rice Soup

  • Author: Emily
  • Total Time: 30 minutes
  • Yield: 10 Servings 1x


 This 30 minute, one pot chicken and rice soup is an outstanding recipe for a quick weeknight comfort food meal.


  • 1 box uncle ben’s fast cook wild rice (orange box)
  • 1/2 cup unsalted butter (1 stick)
  • 1 medium onion, chopped
  • 2 cups celery diced
  • 1/2 cup flour
  • 5 cups chicken broth
  • 1 and 1/2 cups diced carrots
  • 1 quart heavy whipping cream
  • 2 cups cooked shredded chicken
  • salt and pepper to taste


1. Cook the rice according to the package directions on the stovetop, continuing with the recipe while rice cooks. 

2. In a large dutch oven or stockpot, melt butter and saute onion and celery over medium heat until soft, about 6 minutes. Sprinkle flour over the vegetables and stir around for 1 minute. Slowly pour in the chicken broth, carrots, and heavy whipping cream. Bring to a boil, cover, reduce heat to medium low stirring often. Simmer the soup covered for about 10 minutes or until the carrots are soft.

3. Remove lid and stir in the chicken, cooked rice, and salt and pepper to taste. Replace lid and let soup heat up chicken and rice for about 5 minutes. Serve.

  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Category: Dinner
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 334
  • Sugar: 3.7 g
  • Sodium: 788 mg
  • Fat: 20.1 g
  • Saturated Fat: 11.9 g
  • Carbohydrates: 23.8 g
  • Fiber: 2 g
  • Protein: 14.6 g
  • Cholesterol: 79 mg