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Creamy Wild Rice and Chicken Chowder recipe

Creamy Wild Rice and Chicken Chowder recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken and rice soup

This is a hearty soup with a lot of texture. Poached chicken yields a good flavour, whereas roast chicken offers a more complex taste.

64 people made this

IngredientsServes: 7

  • 30g butter
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 carrots, chopped
  • 250g uncooked wild rice
  • 2L chicken stock
  • 1 bay leaves
  • 125ml double cream
  • 150g cooked chicken, diced
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Melt the butter in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
  2. Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
  3. Add the cream and puree 500ml of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (57)

Needs a lot more water or stock than recipe said as it was far too thick, I saved some in the fridge for another day as I usually do and when I came to heat it up u could cut it with a knife lol, also the flavour needs something more not sure what though, overall not bad but could be better.-27 Mar 2010

by Caroline

I really enjoyed this recipe - it's different and tasty. A couple of tips: add thecarrots later in the cooking process. After simmering with the rice for an hour,they got pretty soft. Also, be careful when you put the soup in the blender -because it is so hot, it flares up when you run the blender. Leave plenty of roomfor steam to escape - it might be safer to blend it in two batches of 1 cup each,unless your blender pitcher is larger than normal.-24 Apr 2001

by What a Dish!

This was pretty good. It had a great texture, I mean, it was wonderful. (It just could have used a bit more flavor). I didn't plan on pureeing it, so I thickened it with some milk and flour. It got pretty thick that way, and I still added the cream. It was smooth, and just thick enough. I would even say it was silky, lol. I added two garlic cloves, and used a grocery store rotisserie chicken. Served with "cheese bread" from this site. Very filling! I got my wild rice at Trader Joe's- much cheaper than it would be elsewhere.-10 Nov 2006

Pick up a package of Carolina® Long Grain and Wild Rice Mix, create this chicken and corn soup, and enjoy a savory mix of sweet, salty and earthy flavors all in one sizzling chowder-like concoction.

Step 1
Prepare rice mix according to package directions.

Step 2
In a saucepan, blend flour with 1/4 cup chicken broth until smooth. Stir in remaining broth and whisk until blended.

Step 3
Add cooked rice mix and remaining ingredients stir while slowly bringing to a boil over medium heat. Reduce heat and simmer for 15 minutes.

Chow Down on This Chowder

Love the nutty flavors of wild rice and the creamy taste of classic rich chowder? How about a hot bowl of both? This velvety soup boasts a delectable combination of toasty wild rice, tender chicken, sweet corn morsels, and a hint of spice.

Simple to make and full of flavor, this recipe is an excellent way to make use of our Carolina® Long Grain and Wild Rice Mix. Before starting this cooking process, prepare this package of wild rice either in the microwave or on a stovetop. Either way, cooking this rice will only take you about 30 minutes. Then it’s on to the fun part.

Kick-off this complex soup with a bit of flour and chicken broth. Blended in a saucepan until smooth, this combination thickens up to create a creamy foundation. Once mixed, you’ll add in the rest of the ingredients, including the cooked wild rice, chunks of chicken, minced onions, sweet canned corn, and garlic. Adding a pinch of crushed red pepper, this recipe also turns up the heat.

Enjoy a creamy recipe like this and take on one of our most beloved chicken soups, featuring spoonfuls of toasty wild rice. Ideal for a rainy-day lunch or Sunday supper, it’s a tasty recipe you’re bound to love.

Recipe Tip

Beggin’ for bacon? Add an extra level of flavor to this creamy soup by topping it off with some crumbled bacon bits.


How can I make this soup gluten free? Instead of adding flour in step one you could use a gluten free cornstarch. In a separate bowl add ¼ c cornstarch with ¼ c cold water. Mix until smooth. Melt butter in a saucepan stir in the cornstarch mix, then add chicken broth. Stir constantly while heating. Add remaining ingredients per recipe directions.

What do I do If the soup is too thin/thick? If your soup is too thick just add a bit more chicken broth until you reach the desired consistency. To thicken, try any of the following options:

  • Add 1-2 tablespoons of half and half. Stir and allow the cream to thicken soup. Repeat as needed.
  • Add more flour: in a separate bowl mix 1 tablespoon of flour with 1 cup of soup. Stir until flour is smoothly blended, then return to the soup. Repeat as needed.
  • Add cornstarch: in a separate bowl add 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth, then slowly pour it into the soup, stirring constantly. Repeat as needed.

Slow cooker instructions

You will still want to complete the first two steps as written 1. Melt butter in a pot, add flour. 2. Add chicken broth and bring to a boil. Then, pour it into the slow cooker. Next, add the remaining ingredients except for the cream.

Because the chicken and rice are already cooked, you will only need a few hours in the crock pot. Cook on high for 1.5 – 2.5 hours or low for 3-4 hours. Add the cream toward the end of the cook time. Pour slowly and stir.

Allow the soup to cook for 15-20 more minutes. Serve!

Tips for the Best Chicken Rice Soup

The key to a great chicken wild rice soup is slow cooking it for an hour. This is necessary in order for the rice to cook thoroughly, but also so the flavors can meld nicely into a tasty pot of soup.

Don't add the cream until the end, as milk products don't do well over a long simmer. They tend to curdle and add lumps to your soup. You want creamy - not curdled and lumpy.

The cream will be added at the very end after you're done simmering to add that final touch of creamy goodness.

The lemon zest adds a wonderful lemon flavor that is slight, but enough to take the flavor up a notch.

Chicken And Rice Soup Recipe Notes

There’s no denying the virtues of a good chicken and rice soup and the best ones start in a Dutch oven. A Dutch oven is a heavy-gauge cooking pot with thick walls and a fitted lid that retains and conducts heat like nobody’s business. It is fantastic for making soups and stews.

You’ll be sautéing veggies in your Dutch oven before making your roux. This is an important step because it brings out their sweet mellow flavors. Don’t skip this step. You’ll want to do everything in the Dutch oven to build those amazing layers of flavor.

Once you sprinkle your flour in, make sure to stir constantly until you get to the next step. You’re making a blonde roux (that’s the fancy technical term for the process). It gives your creamy chicken wild rice soup recipe that dreamy consistency that makes it so inviting.

It is also important to boil and simmer at the proper times. I know it may sound a little silly, but it does make a big difference. Boiling jostles ingredients around erratically and the outside of things can get mushy before the inside is fully cooked.

Simmering is a gentler way of combining and developing flavors. You can read more about the differences and why it’s so important here.

Ingredient Notes

This creamy chicken wild rice soup is literally one of the best chicken soup recipe of all time. It is rich and decadent and oh so good!

One of the secret ingredients in this recipe is called Better Than Bouillon. Better Than Bouillon is a magic tasty paste made from meat, veggies, and spices that really bring flavors to life. It is soo much better than those bitter salty bouillon cubes.

Technically, most table mushrooms are the same variety. The age and maturity of the mushrooms account for their groupings.

The white button caps are the youngest mushrooms and portabella mushrooms are the most mature. Cremini mushrooms fall somewhere between the two and are often called baby Bellas. They have a firmer meaty texture that stands up well in soups and adds a ton of flavor.

With the exception of the mushrooms, you want to try to chop all the other veggies roughly the same size. This will allow for more even cooking as well as a variety of textures and flavors in every bite.

You’ll also notice that this creamy chicken wild rice soup recipe calls for low sodium chicken broth. There’s already plenty of salty flavor in the Better Than Bouillon and the chicken broth you’re using.

You’ll adjust the seasoning before you serve your creamy chicken wild rice soup. It’s easy to add a little salt if you feel like it needs it. I prefer to err on the side of caution here.

Creamy Chicken And Rice Storing Tips

This creamy chicken and rice soup is just so good you won’t want to waste a drop! The recipe makes 6-8 servings and it is not uncommon for it to be gobbled all up. If you do happen to have some left, put it in an airtight container with a secure lid and toss it in the fridge for later.

It does tend to thicken a little as it sits in the fridge, so you may need to thin it out a little as you heat it up. Simply add a little cream or chicken broth to achieve your desired consistency.

Can You Freeze This?

Unfortunately, you shouldn’t freeze this creamy chicken wild rice soup recipe. Sadly, the cream base tends to separate and produces a grainy texture upon thawing. As much as we don’t want to waste any of it, it just doesn’t freeze well.

Healthy Chicken and Wild Rice Soup Make Ahead Tips

Your creamy chicken wild rice soup will keep in the fridge for a couple of days if you need to make it ahead of time. It may thicken up a bit as it sits but that can be remedied by adding a little cream or chicken broth as you heat it to reach the desired consistency.

You can also chop the veggies ahead of time if that makes things easier. Keep the mushrooms separate since they are cooked first.

Your veggies will keep in an airtight container with a secure lid until you’re ready to make your soup. The chicken can be cooked ahead of time and frozen if that helps.

How Long Can You Keep This In The Fridge?

Your creamy chicken wild rice soup recipe will stay good in the fridge for up to 4 days. This helps if you need to make it a day or two before you’re ready to serve it.

Of course, people do tend to gobble it up pretty quickly once they taste it. You could even make it on Saturday or Sunday and then divvy up leftovers into single-serving portions to take for lunch a couple of times.

Creamy Chicken and Wild Rice Chowder

Serving Size 1/10 of recipe
Calories Per Serving 240
Total Fat 7g
Calories From Fat 60g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 720mg
Carbohydrates 28g
Dietary Fiber 2g
Sugar 10g
Protein 17g
Percent Daily Value*: Vitamin A 35%, Calcium 20%, Vitamin C 6%, Iron 6%.


PREPARE rice mix according to package directions.

COOK mushrooms, onion, celery and carrot in melted butter in Dutch oven over medium heat until tender, about 7 minutes.

ADD evaporated milk, 1 can chicken broth, pepper, salt and thyme to Dutch oven. Whisk remaining 1 can chicken broth and flour in medium bowl until blended and smooth. Stir into soup mixture. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and simmer 5 minutes.

STIR cooked rice mixture and diced chicken into soup mixture. Simmer 5 minutes to blend flavors.


Serving Size 1/10 of recipe
Calories Per Serving 240
Total Fat 7g
Calories From Fat 60g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 720mg
Carbohydrates 28g
Dietary Fiber 2g
Sugar 10g
Protein 17g
Percent Daily Value*: Vitamin A 35%, Calcium 20%, Vitamin C 6%, Iron 6%.

Creamy Chicken Wild Rice Casserole

This creamy chicken and rice casserole is loaded with tasty broccoli and wild rice. A cheesy homemade cream sauce holds it all together – it’s a great one dish dinner bake, so easy to throw together. It’s a perfect solution for a quick, easy, great meal.

Begin this recipe by baking 3 large chicken breasts seasoned lightly with salt, pepper, and garlic powder in a 325 degree oven until they are cooked through. The time this will take depends heavily on how thick your chicken breast is, so check often and remove as soon as the pink is gone.

While the chicken is cooking, dice up half an onion and sauté it over medium heat with 3/4 of a stick of butter.

Add in 1 tablespoon of finely diced garlic and saute for 1 minute. After the onions are soft and translucent, sprinkle 1/2 a cup of all-purpose flour into the pan and whisk until the lumps are gone.

Cook this, stirring frequently, over low heat for 3-4 minutes. Next slowly stir in the white wine, chicken broth, and herbs. Cook until thickened and then remove from heat and set aside.

Dice your cooked chicken and layer it into your casserole dish.

Add in the broccoli, cooked white rice, cooked wild rice, and carrots.

Stir in half of the cheese, and sprinkle the rest on the top. Bake at 350 for 30-40 minutes, or until everything is melted and bubbly and delicious.

Scratch Creamy Chicken and Wild Rice Casserole
Made from scratch creamy chicken and wild rice casserole.
• 3 large chicken breasts, cooked, seasoned, and cubed
• ½ cup butter, salted
• ½ medium onion, diced
• 1 tablespoon garlic, finely minced
• ½ cup flour, all-purpose
• ½ cup dry white wine
• 3 cups chicken broth
• ½ teaspoon dry mustard
• ½ teaspoon parsley
• ½ teaspoon poultry seasoning
• 3 cups cooked wild rice
• 1-2 cups cooked basmati rice
• 2 cups cooked broccoli
• 1 cup baby carrots
• 2 cups sharp cheddar cheese, shredded
• 2 cups colby jack, shredded

Creamy Chicken & Wild Rice Soup

I love soups that are quick and easy and use ingredients you have on hand. No one will ever know this soup only took you about 20 minutes to make!


  • 5 cups Water
  • 1 box (4.2 Oz. Box) Rice-A-Roni Long Grain & Wild Rice Mix
  • 1 envelope (1 Oz. Packet) Lipton’s Chicken Noodle Soup Mix
  • 1 cup Shredded Or Chopped Cooked Chicken Breast
  • 1 can (10.75 Oz. Can) Cream Of Chicken Soup
  • ¼ cups Diced Onion (optional)
  • ½ cups Diced Celery (optional)
  • ½ cups Diced Carrot (optional)


Bring water to a boil. Add dry rice and soup mix and boil for 10 minutes. (I would add your veggies here too so they have a chance to soften.) Add chicken breast and cream of chicken soup. Boil for 10 more minutes and season with salt and pepper. Serve immediately.

Notes: this is a great recipe if you want to rotate your canned chicken. Also, if you have a smaller family, feel free to double this recipe and freeze for leftovers later. It freezes really well!

First, let soup cool at room temperature but no longer than 2 hours. After it is completely cool, store it in an airtight container or in individual serving containers so you can reheat the soup easily.

Properly stored, this chicken soup can last up to 3-5 days in the fridge or up to 4-6 months in the freezer.

Want to try more tasty slow cooker soup recipes? Check out these: Slow Cooker Cabbage Roll Soup and chicken pot pie

Products used in this recipe: Lundberg Wild Blend Rice, Organic Heavy Whipping Cream from Horizon.

Did you make this slow cooker chicken wild rice soup recipe? Be sure to leave a rating and a comment below! I'd appreciate it.