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–+ servings
two bowls of creamy chicken and wild rice soup topped with fresh herbs.
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5 from 6 votes

Cream of Chicken and Wild Rice Soup

This Cream of Chicken and Wild Rice Soup is my mom’s recipe and a family staple. Made with rotisserie chicken, wild rice, savory herbs, and a creamy, flavorful broth, it’s a rich and comforting dish perfect for a chilly day.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: dinner, lunch, Main Course, meal prep, Soup
Servings: 6
Calories: 660kcal
Author: Courtney Paige

Equipment

  • large pot
  • vegetable chopper & food processor or knife and cutting board
  • Whisk
  • Measuring cups and spoons
  • Rubber Spatula

Ingredients

  • 1 stick unsalted butter
  • 4 large carrots shredded
  • 1 white onion diced
  • ½ tbsp Lawyer's season salt
  • ¼ tsp ground pepper
  • 8 oz bella mushrooms diced
  • 1 cup all purpose flour
  • 64 oz chicken broth
  • 1 ½ cup whole milk or milk of choice
  • 1 rotisserie chicken shredded
  • 8 oz cream cheese cut into cubes
  • 1 package microwavable long grain & wild rice 8 oz
  • ½ cup plain greek yogurt to thicken
  • More lawyers seasoned salt + pepper to taste

Instructions

  • First, prepare the vegetables. Use a food processor to quickly shred the carrots and vegetable chopper to dice a white onion, and the mushrooms.
  • Heat a large pot to medium heat. Once warm, melt butter and add diced onion and shredded carrots. Sprinkle with seasoning salt and pepper and saute for 5-8 minutes until onion becomes translucent.
  • Add the diced mushrooms and mix. Sprinkle in the all purpose flour and stir to create a paste in the bottom of your pot.
    cooked onions and bell peppers in gray pot.
  • Pour in chicken broth and milk and whisk until the flour mixture is dissolved. Bring the soup to a boil.
    creamy chicken and rice soup in large gray pot.
  • While the soup is cooking, dice the cream cheese block into small cubes (~16 cubes) and cook the long grain rice according to box instructions.
  • Place chicken, cooked rice, and cream cheese cubes into your soup pot. Give it a mix then add in the greek yogurt. Stir again.
    bowl of creamy chicken and wild rice soup topped with fresh herbs.
  • Add more seasoned salt to taste. Serve warm with fresh bread and enjoy!

Notes

This soup makes great leftovers that keep well for up to 5 days. We’ll make this soup and keep it in the pot in our midwestern freezer (the counter on our attached garage which is FRIGID during soup season) and then reheat servings throughout the week. An airtight container in the fridge is also sufficient or it freezes well for up to 3 months.
This soup is fairly thick as is, but with storage, the rice also soaks up a lot of the broth. This is normal and totally okay to enjoy with the almost chili-like texture, but if you prefer more brothy soups and would like to thin it out, stir in a half cup of broth to your individual serving before enjoying.

Nutrition

Serving: 1serving | Calories: 660kcal | Carbohydrates: 41g | Protein: 31g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 169mg | Sodium: 1931mg | Potassium: 333mg | Fiber: 3g | Sugar: 8g