Creamy Chicken and Wild Rice Soup

A flavorful creamy chicken soup with onions, carrots, garlic, mushrooms and filling wild rice. You can’t go wrong !




  1. Prepare rice according to directions listed on package. (I personally use half vegetable broth and half water for more flavor)
  2. Meanwhile, melt the butter in a large stockpot over medium heat.
  3. Add the onion, carrots, celery and mushrooms. Saute until slightly tender, about 4 minutes.
  4. Add the garlic and cook another minute longer.
  5. Sprinkle the flour over the veggies and stir to combine. Cook for 1 minute.
  6. Slowly, whisk in the milk and then the chicken broth. Taste for seasoning and add salt and/or pepper if needed.
  7. Bring it to a boil and reduce the heat to low.
  8. Add cooked rice and the chicken to the soup.
  9. Add the heavy cream and simmer on low for 15 minutes.
  10. Cook about 5 minutes or until heated through.


All nutrition information is approximate

Calories 223; Fat 13.8 gr; Cholesterol 60 mg; Sodium 654 mg;
Carbs 14.2 gr; Fiber 1.6 gr; Sugar 3 gr; Protein 11 gr