Creamy Chicken & Wild Rice Soup


Creamy Chicken & Wild Rice Soup

Chicken and Wild Rice Soup
30 Min

The convenience of our supermarket rotisserie chicken makes for a wonderful, soul-soothing Creamy Chicken and Wild Rice Soup. This homemade comfort in a bowl can be on your table in no time!

What You'll Need

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 cup shredded carrots
  • 5 cups water
  • 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix, seasoning packet reserved
  • 1 (10-ounce) package frozen chopped broccoli
  • 2 cups chopped cooked rotisserie chicken
  • 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
  • 1 (10-3/4-ounce) can cream of chicken soup, undiluted

What to Do

  1. In a soup pot over medium heat, heat oil.  Add onion and carrots and saute 5 minutes, or until tender.
  2. Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat, cover, and cook 5 minutes.
  3. Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Check This Out!

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

What do you consider to be fast-cooking long-grain and wild rice? I have looked in the stores and cannot find anything like that. Is it the ones in a pouch that you microwave for 90 seconds?

Uncle Ben's makes a boxed fast cooking long grain and rice. We found in Walmart and local grocery store. It's not the rice in pouch. Hope this helps!

This isn't the season for hot soup, but don't we still all eat hot foods in the summer? Just crank of the air conditioning! lol This looks creamy delicious and just begs for me to add a little light curry. I use Penzy's light curry powder. It's great for beginners who aren't ready for garam masala and 16 different spices.

This is my family's favorite soup. I use Rice-a-roni wild rice mix - two boxes. I cook it first with only one of the spice packets - saving the other for the chicken soup mix. I combine it as it says but I don't like al dente rice. It also comes out a little less soupy and more like a casserole. My family wants this every week!!!

Very good soup. I added more chicken. Freezes well.

I have not made this yet, but it wouldn't accept that option. Can the leftover soup be frozen?

Yes, the leftover soup can be frozen. Enjoy!

Great soup - I used double frozen Brocolli with cheese, instead of adding extra cheese. I used butter instead of oil and grated 2 large carrots. I boiled 3 chicken breasts and cubed them into 1/4 cubes and then added wild rice and flavor packet. A medium boil for 25 minutes and then after dishing up bowls I topped with shredded cheese. Yummy and very tasty - I will make this again!

The next day this soup is a thick, gloppy rice mess. Also not enough chicken flavor.

Try adding chicken bouillion

I used fresh broccoli & cauliflower and cooked it in the 5 cups of water. Next time I'll add diced potato and sliced mushrooms to the pot too. I sauted the onions & shredded carrots & added them to the soup pot when the veggies were tender. I used diced Amish butter cheese because I had it on hand and I didn't want my soup to have a cheddar flavor. I think that I could have used mozzarella cheese or potato flakes. This recipe will be included in my meals plans every winter from now on.

I have not made this yet, so I cannot rate it.

Can I use regular cheese? Do not like to use processed cheese in anything.

You can use regular cheese or can of cheese soup. Enjoy!

Regular cheese does not melt well and I would not recommend it.

Looks great

I buy the rot chicken and take off all the skin and debone, cut in small pieces and freeze for when I need it. I usually bake my chicken and cut in small pieces. I buy when on sale breast, thighs and legs. I rub a small amt of olive oil on it, season with paprika, lemon pepper, garlic, onion, celery seed, Italian seasonings, dill weed and just a tiny bit of salt. (learned this from Ina Garten aka barefoot contessa) and bake. I take all the meat off the bones, cut in small pieces and freeze till I need it. For salads, soups, casseroles this is the way I do it.

It might be a great recipe but not with supermarket rotisserie chicken. That is loaded with fat, from the continual basting I guess. Try canned chicken.

rotissieri chicken is not basted the fat from the chicken does it as it turns while it cooks

A Really good and comforting soup

Once a month I roast a chicken for Sunday dinner. I'm always looking for recipies for the left over chix which would be similiar to using a store bought chix. Looking forward to trying this in the near future. Really appreciate that the rest of the the recipe is items that are always in the kitchen!

I Tried it Very Good..... Thanks Mr, Food, PAT...

Wonderful soup! I followed the recipe except added mushrooms and a little less cheese. Rich, thick and sets a little heavy but husband could not get enough of it. Definite keeper!

Very easy.

I added mushrooms and roma tomatoes, this soup is delicious, great 2 the taste buds and very easy 2 make


This is a good hearty recipe. I added a few fresh sliced mushrooms when sauteing the onion and carrot, also a dash of sherry just before serving mellows it out. Bob Crawfordville


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window