Creamy Chicken and Wild Rice Soup is a creamy and comforting soup, perfect for cold winter nights. Your family will love this classic combination of chicken and rice, in soup form! 
Creamy Chicken and Wild Rice Soup is my healthier copycat of the Panera Chicken and Wild Rice Soup. This soup is so creamy and comforting, and full of delicious flavors. I think this version is even better than Panera’s version! I had originally planned to make my first post of the year a super healthy, full of veggies salad, but it has been below zero here and a fresh salad just didn’t seem right! A warm and comforting soup definitely fit the bill though!
Whenever I serve soup for dinner, I try to make sure it is filling enough to stand alone as a meal. This soup definitely fits the bill and is so filling. Serve some fresh crusty bread on the side, and you have a quick and easy meal. This soup comes together quickly on the stove top and doesn’t require a long simmer like most soups do!
To save myself some time, and make this soup even more weeknight friendly, I like to use store bought rotisserie chicken. It has such good flavor and will save you so much time. If you don’t have time to grab a chicken, just poach the chicken in water or chicken broth until cooked through, then shred.
Creamy Chicken and Wild Rice Soup will become your go to soup recipe, all winter long. You will love the heartiness and flavor that the wild rice adds! I know I will be making this easy soup recipe again and again!
Looking for more easy soup recipes?
Instant Pot Chicken Pot Pie Soup
Lightened Up Creamy Tomato Basil Soup
Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup will warm you up on a cold night! It is the perfect quick and easy soup recipe!
Ingredients
- 2 cups cooked chicken shredded
- 1 box long grain and wild rice mix-with seasoning packet
- 1/2 packet of rice seasoning mix
- 1 12 oz can evaporated milk
- 4-5 cups chicken broth
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1/2 cup onions diced
- 1 tsp salt divided
- 1/2 tsp pepper
- 1/2 tsp marjoram
- 2 tbsp canola oil
Instructions
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In a large pot, add the two tbsp. of canola oil and turn heat to medium high. Add carrots, onions, and celery. Season with 1/2 tsp salt. Stir and cook over medium heat for 5-6 minutes, or until veggies are tender.
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Add rice to pot and half the seasoning packet. Add 1/2 the pepper and the marjoram. Stir well. Add evaporated milk and 4 cups of the chicken broth. Turn heat to high and bring to a boil. Once boiling, cover the pot and reduce to medium heat. Let simmer, covered, for 15-20 minutes, or until rice is tender. Stir well to prevent rice sticking to the bottom of the pan.
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Once rice is tender, add the cup of milk and the cooked chicken. Stir well. Add additional chicken broth if too thick and add additional salt and pepper if needed. Serve or continue to let simmer over low until ready to serve. Soup will thicken the longer you let simmer.
OMG that looks so friggin good! I am saving for later this month!
Thanks Ellen!!