Skip to content

Creamy Chicken & Wild Rice Soup

Image of the prepared Creamy Chicken & Wild Rice Soup recipe
  • prep time: 20 min
  • total time: 45 min
  • serves: 4 people

Warm up with a bowl of this chicken and rice soup that's ready to serve in just 45 minutes. It's a delicious way to use your leftover chicken or turkey, and is so tasty it's sure to become a soup-time favorite!

Ingredients

cost per recipe: $5.49

  • 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 Natural Goodness® Chicken Broth or Organic Free-Range Chicken Broth
  • 1 1/2 cups milk
  • 1 cup shredded cooked chicken or turkey
  • 1/2 cup cooked seasoned long-grain and wild rice

Instructions

  • Tips

    • Can I use my leftover turkey from Thanksgiving? YES!  Substitute turkey for the chicken (light or dark meat, they both work great).
  • 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.

  • 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 with salt and pepper.

Reviews

(5)
Sort By:
  • Definitely a Keeper!

    Lisa G.
    January 20, 2019

    So delicious!! A great comfort food

  • Great Recipe

    IFortuna
    January 9, 2019

    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.

  • Excellent

    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!

  • Love it

    Souplover79
    January 20, 2016

    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

  • I'm confused

    PaB1
    January 13, 2016

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

    • Swanson
      January 19, 2016

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

    Recently Viewed


    Made With

    Calories 249
    Total Fat 10 g
    Sat. Fat 5.5 g
    Trans Fat 0 g
    Cholesterol 52 mg
    Sodium 704 mg
    Total Carb 22 g
    Dietary Fiber 2 g
    Sugar 8 g
    Added Sugars 0 g
    Protein 16 g
    Vitamin D 6 %DV
    Calcium 12 %DV
    Iron 7 %DV
    Potassium 10 %DV
    Calories 251
    Total Fat 10 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 52 mg
    Sodium 558 mg
    Total Carb 22 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 16 g
    Vitamin D 6 %DV
    Calcium 15 %DV
    Iron 6 %DV
    Potassium 0 %DV
    Calories 249
    Total Fat 10 g
    Sat. Fat 5.4 g
    Trans Fat 0 g
    Cholesterol 52 mg
    Sodium 548 mg
    Total Carb 22 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 16 g
    Vitamin D 6 %DV
    Calcium 15 %DV
    Iron 6 %DV
    Potassium 0 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.