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Creamy Chicken & Wild Rice Soup

4 8

Warm up with a bowl of this chicken and rice soup that's ready to serve in just 35 minutes. It's a delicious way to use your leftover chicken, and is so tasty it's sure to become a soup time favorite!

serves 4 people


cost per recipe: $5.49

The price is determined by the national average.

  • 2

    tablespoons butter

  • 2

    medium carrot, peeled and chopped (about 1 cup)

  • 1

    large onion, chopped (about 1 cup)

  • 2

    stalks celery, sliced (about 1 cup)

  • 1/4

    teaspoon dried thyme leaves, crushed

  • 2

    tablespoons all-purpose flour

  • 2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 1 1/2

    cups milk

  • 1

    cup shredded cooked chicken or turkey

  • 1/2

    cup cooked seasoned long-grain and wild rice

view nutrition info

How to Make It

Step 1

Heat the butter in a 4-quart saucepan over medium-high heat.  Add the carrots, onion, celery and thyme and cook for 10 minutes or until the vegetables are tender, stirring occasionally.

Step 2

Stir in the flour.  Increase the heat to high.  Stir in the broth and milk and heat to a boil.  Cook and stir for 5 minutes.

Step 3

Reduce the heat to medium.  Stir in the chicken and rice and cook for 5 minutes, stirring occasionally.  Season to taste.

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Made With
Swanson® Organic Chicken Broth

Swanson® Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

  • Lisa G.

    January 20, 2019

    Definitely a Keeper!

    So delicious!! A great comfort food

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  • IFortuna

    January 9, 2019

    Great Recipe

    Delicious and you can also use Swanson's Chicken a la King. It comes in cans and we add Cream of Chicken soup a couple of cans of chicken and serve it over rice. It is easy and great for Fridays or any Lenten day or any day especially. Kids will love this.

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  • Scott O.

    November 4, 2017


    Very good recipe. I doubled everything and the only change I made was to add a tsp of ground sage. Everyone loved it. Will make it again!

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  • Souplover79

    January 20, 2016

    Love it

    This was so easy and taste so good I did add some adobo and some garlic and I used almond milk so amazing all the kids loved it

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  • PaB1

    January 13, 2016

    I'm confused

    Where in the recipe does it call for soup starter, or cream starter? All of the reviews mention it, but the recipe doesn't

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    (0) (1)
    Campbell's Kitchen January 19, 2016

    Thanks for reaching out. This recipe has been adapted to no longer use the Cream Starter.

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