Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is a favorite of my little. I worked tirelessly to create this bowl of comfort for him. I hope you enjoy it too.

During the Summer I would take my little swimming in the morning. Then we would make a whole day of it. Swimming, lunch with laughs and whatever else we decided to do. It became such a big thing that he would ask my mom to take him to lunch when she took him swimming. Of course, he couldn’t quite remembering the name of the place but he did remember what he got. Creamy chicken soup.

So now that he’s back in school and the weather is a bit cold. Actually, to be honest, very cold. I thought this warm, creamy bowl would be a great little reminder of the Summer. I combed the internet for a recipe. Then decided, if I can make a Creamy Chicken and Dumplings I can do Creamy Chicken and Wild Rice Soup. It took a couple of attempts but I finally got it right.


Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Makes 6 -8 servings


  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups of chicken broth
  • 2 large chicken breasts, cooked and finely diced
  • 8 -10 ounces quick cook wild rice
  • 1/2 cup butter
  • 1 medium onion finely diced
  • ½ cup finely diced carrots
  • ½ cup finely diced celery
  • 6 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • ½ teaspoon dried oregano
  • 1 bay leaf
  • 2 cups milk, divided
  • 1 tablespoon parsley, chopped

Tools: small bowl, large pot, dutch oven, wooden spoon, whisk


In a small bowl combine salt, pepper and flour and set aside.

In a large pot over medium heat, combine broth, chicken and quick cook wild rice.

Bring to a boil, stir and reduce heat until rice is cooked.

Place butter, carrots, celery, onion in a large Dutch oven or soup pot over medium heat.

Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent.

Add the garlic cloves, water, and 1 cup of milk  and stir.

Add the pepper, dried oregano, and bay leaf. Allow the soup to simmer over medium heat for 15 minutes.

In a bowl, whisk together flour mix and remaining milk until completely combined.

Add milk mixture to vegetables and allow to thicken.

Add chicken and rice to vegetable mixture, bring to a boil then reduce heat and allow to thicken.

Depending on how creamy and thick you like your soup use an additional cup or 2 of broth to make another flour broth mixture to add to the soup.

Add salt and pepper to taste.

Serve to your loved ones.

Creamy Chicken and Wild Rice

If you like this recipe please share it with your friends and family. You can also leave me comment or share a pic with me. Tag me #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. I’m excited to see your chili.



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