Creamy Chicken Wild Rice Soup ready in 15 minutes

Creamy Chicken Wild Rice Soup ready in 15 minutes


Such a delicious and easy recipe – this Chicken Wild Rice Soup is filled with long grain and wild rice, chicken, carrots, almonds and more!

Chicken and rice is a great combination for cold or bad weather. We have another chicken and regular rice soup recipe and a cheesy chicken and rice bake that is just as comforting as this one!

Easy Wild Rice Soup

I’ve seen the wild rice soup recipe and thought it sounded great and was excited to try it, especially since I’ve never had a similar recipe. Looking at the ingredients, I knew this soup would be great, and I’m glad we tried it because it was delicious!

This particular recipe has chicken stock, long grain and wild rice, chicken, carrots, almonds, and half and half. How can you go wrong with a soup recipe that includes all these delicious ingredients? What we love most about it (besides the taste) is its simplicity. You pretty much throw things into the pot, let them cook and you’re done. Like I said – easy! !

How wild rice differs from white/brown rice? The biggest difference is that wild rice is not rice at all. It is actually a grass. It also has 30% fewer calories and 40% more protein than brown rice, making it a very healthy alternative.

Tips and Troubleshooting

How can I make this soup gluten free? Instead of adding flour in the first step, you can use gluten-free cornstarch. In a separate bowl add ¼ c cornstarch and ¼ c cold water. Blend until smooth. Melt butter in a saucepan, stir in cornstarch mixture, then add chicken stock. Stir constantly while heating. Add remaining ingredients according to recipe directions.

What if the soup is too thin/thick? If your soup is too thick, just add a little more chicken stock until it reaches the desired consistency. To thicken, try any of the following options:

  • Add 1-2 tablespoons of half and half. Stir to make creamy bisque. Repeat as needed.
  • Add more flour: In a separate bowl, combine 1 tablespoon of flour and 1 cup of soup. Stir until the flour is evenly combined, then return to the soup. Repeat as needed.
  • Add cornstarch: In a separate bowl, add 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth, then slowly pour into the soup, stirring constantly. Repeat as needed.

Slow Cooker Instructions

You still need to complete the first two steps like 1. Melt the butter in the pan and add the flour. 2. Add chicken stock and bring to boil. Then, pour it into the slow cooker. Next, add the rest of the ingredients except the cream.

Since the chicken and rice are already cooked, you only need to put them in the crock pot for a few hours. Cook on high for 1.5 – 2.5 hours or on low for 3-4 hours. Add the cream towards the end of the cooking time. Pour in slowly and stir.

Let the soup cook for another 15-20 minutes. Serve!

storage and freezing

Wild Rice Soup is a delicious freezer meal. Let the soup cool and pour into an airtight freezer-safe container. Tag and freeze for months. Thaw overnight in the refrigerator, then reheat on the stove or crock. Here are some freezing tips to keep in mind:

  • After the soup has thawed and reheated, do not add the cream. Make sure the soup isn’t boiling, pour in the cream slowly, stirring constantly.
  • Undercooked vegetables. Cooked frozen vegetables tend to be a little soggy. Undercooked vegetables will stay firmer when frozen and finish cooking when the soup is reheated.
  • Store soup in separate serving containers.

How to store leftover soup:

  • Refrigeration: Cover and refrigerate for 3-4 days.
  • Refrigerator: While you can freeze leftover soup, the cream inside may separate and become a little grainy. Reheating frozen soup very, very slowly at low heat can help the cream reincorporate into the soup. You can also add more fresh cream to help improve the texture. Freeze to cool the soup and store it in a freezer-safe airtight container. Freeze for 4-6 months. Thaw overnight in the refrigerator.reheat
  • Reheat leftovers in the microwave or on the stove top

If you’ve always wanted to try Creamy Chicken Wild Rice Soup, I recommend this one. You can add or omit any ingredients you want (add or subtract celery, mushrooms, etc.). We love it and are excited to add it to the menu this fall.

What goes well with wild rice soup?

This recipe calls for carrots, but you can easily add other vegetables like cauliflower, butternut squash, bell peppers, mushrooms, celery, and/or parsnips. You can top the soup with oyster crackers or bacon slices. Serve with crusty bread and salads. Finish the meal with a delicious piece of pecan or pumpkin pie.

For more chicken soup recipes, check out:

Course Soup

American food

Prep time 5 minutes

Cook Time 10 minutes

Total time 15 minutes

Serving Size 4

Calories 514 kcal

by Lil’ Luna

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chicken stock
  • 6 ounces Uncle Ben’s Original Recipe Long Grain Wild Rice (cooked)
  • 2 cups chicken cooked and chopped
  • 1/2 cup sliced ​​carrots
  • 3 tablespoons almond flakes
  • 1/2 teaspoon salt
  • 1 cup half and half
  • Melt butter in pan and add flour. Stir until combined to form a roux.

  • Add chicken stock and bring to a boil.

  • Add the cooked rice and bring to a simmer. Cook for 5 minutes.

  • Add remaining ingredients and heat. Please enjoy!

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