Creamy Chicken and Wild Rice Soup!

I love browsing recipes and planning on what to cook for next week. But I usually can’t get too fancy because I don’t have the funds to do so.

And, since my protein crisis, I’ve been browsing chicken recipes because I still like to keep off the red meats most of the time.

So, when I arrived home for spring break and with some nudging from my mom, I started planning a meal for the family. I know, how domestic, right? Unfortunately, I was too burnt out from the two months of nonstop school to even want to cook something complex.

Thankfully, I found this easy and SO DELICIOUS recipe: Creamy Chicken and Wild Rice Soup. 

But of course I wasn’t going to follow the exact recipe. I almost never do. I like altering the recipe so that there are more vegetables and less fat and carbs. You’ll notice that in the original recipe, there are absolutely no vegetables mentioned. We can’t have soup without vegetables! Then it’d just be fat and protein!



Ignore the jam. It’s an intruder.


It was delicious. And still so creamy that we had to add more broth to the leftovers the next day!



  • 5 cups chicken broth  
  • 7 mini shitake mushrooms
  • 1 boneless, skinless chicken breast cut into cubes
  • 1 package quick-cooking long grain and wild rice w/ seasoning package
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 1 cup heavy cream
  • 2 celery stalks, chopped
  • 1/2 yellow onion
  • 1 large carrot
  • no water. since we are cutting down the amount of heavy cream used, the water would dilute it too much. If it gets too creamy after a day or so, dilute it with broth instead.


  1. Cut the vegetables however you like to eat them in some sort of stew.
  2. In a large pot over medium heat, first melt 1 tbsp of butter and sauté the mushrooms and onions until the onions are translucent. Then add in the carrots and celery, which are added in second because they usually don’t become soft enough within that time and without some sort of liquid broth. 
  3. Pour in the broth and let it just simmer with the veggies until it boils. Then add the cooked chicken and slowly bring it to a boil again. If you bring it to a boil too fast, the carrots and celery would still be hard. And we like those things mushy. Once it boils, throw in the rice but save the seasoning packet for later. Let it simmer there while you do the next few steps! (I do things very efficiently and I’ve found that leaving this pot right here while doing the next few steps is the most efficient. It allows the rice to soften and you don’t waste time just standing around and waiting)
  4. Melt the butter in a saucepan. While you’re waiting for it to melt, make a flour batch for the roux (a roux is basically a thick mixture of fat and carbs—don’t let those words scare you! I eat this and I still lose weight) that contains the flour, salt, pepper.
  5. Once the butter starts bubbling (usually right after you make the flour mixture), stir in the seasoning packet that you saved from before! This should make a really dense greenish soup. And it smells wonderful!
  6. Reduce the heat to low and stir in the flour mixture spoonful by spoonful. Too much and the entire thing will dry up and turn into something that looks like you’re making bread. Too little and you’ll find yourself getting impatient. It becomes this sort of chunky doughy material.
  7. Now, you can stir in the cream. This part should go fairly quicker than the last. Stir in a little at a time at first, but once you’re sure it can go in smoothly, go ahead and pour the rest in. Now it should look like some chunky green milk/yogurt.
  8. This next part’s fun. So remember that pot you left there? The rice should be halfway done by now, so pour the roux (what you just made) into the pot and you’ll see this instantaneous creamy blossoming effect. It’s amazing.
  9. Bring this to boil and then turn the heat off. Right now, the rice is still not at the soup-level softness yet, so just let it sit there for about half an hour. Half an hour later, it’s done! You don’t need to reheat it because it should be still warm.
Don’t forget the carrots like I did! Oops
before stirring in the roux
before stirring in the roux
the roux. don't worry that it's less liquid than solid. when you put it into the soup, it will make things really creamy!
the roux. don’t worry that it’s less liquid than solid. when you put it into the soup, it will make things really creamy!

Some tips about storing: 

  • This soup will get extremely thick even the next day. To help that, just pour in a little more broth. Water tends to dilute the flavor too much and you should have a little broth left over from the cook!
  • As you can see, this recipe calls for 5 cups of chicken broth. That means it makes a huge amount of serving sizes. Half or even cut this recipe into thirds for CrockPot or Single person sizes!
  • Always refrigerate it! It should hold for about 3-5 days because of its creamy content.
  • We paired this with biscuits, but I understand that would be too much for people (I would never eat like that if I was only cooking for myself). I will say that it was delicious, though!
  • You can generally add whatever vegetables you like with this. Don’t be afraid to experiment!

Enjoy your soup!

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