Creamy Chicken and Wild Rice Soup

02.24.2014

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Creamy Chicken and Wild Rice Soup | Cooking Classy

I’ve definitely lost count by now of how many soup recipes I’ve posted this winter. When it’s winter I’m obsessed. I get cold so easy and there is nothing that can warm you quite like a comforting and hearty bowl of warm, homemade soup.

This soup is a new flavor to me. I’ve never made a wild rice soup so I figured it was about time. I chose to go with the creamy version because we all know a little cream makes nearly everything better, right? My husband said this soup was his new favorite soup! I love how the flavors are lightly similar to a creamy chicken noodle soup yet they are so unique. The wild rice blend offers something that pasta doesn’t. It has a light natural sweetness to it that pairs so well with the faint sweetness of the cream. I also love the texture the wild rice offers, it gives it a little bite rather than sinking your teeth into a mushy bowl of soup. You’ll love the bright flavor the lemon zest adds, it just gives this soup the added hint of flavor it needs. Besides, lemon and chicken just go together, right? So, how could I resist adding it?

If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for half the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn’t be making a roux anymore but I’d still add in some of the butter for flavor and richness). Enjoy!

Wild Rice | Cooking Classy

Creamy Chicken and Wild Rice Soup | Cooking Classy

Creamy Chicken and Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: About 5 servings

Creamy Chicken and Wild Rice Soup

Ingredients

  • 3/4 cup uncooked wild rice blend*
  • 1 cup chopped yellow onion (from about 1 small onion)
  • 1 cup diced carrots (from 2 medium)
  • 1 cup diced celery (from 2 - 3 stalks)
  • 7 Tbsp butter, diced, divided
  • 1 clove garlic, minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • Salt and ground black pepper, to taste
  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest

Directions

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
  • In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
  • *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/

Creamy Chicken and Wild Rice Soup | Cooking ClassyCreamy Chicken and Wild Rice Soup | Cooking Classy

214 comments

  • Averie @ Averie Cooks: I love wild rice and this soup looks so creamy & beautiful! :) February 24, 2014 at 3:08pm Reply

  • connie: Looks delicious! How many does this serve? February 24, 2014 at 3:43pm Reply

    • Jaclyn: I don’t know why I always forget to add that! It’s about 5, thanks for asking :). February 24, 2014 at 5:22pm Reply

      • Martha.Nickerson: I served 2 25 year olds and 1 senior citizen with no left-overs. The bowls were not large either, so I suggest if you try to do this for a family, you increase the recipe at least double. It is that good if you want seconds. July 15, 2015 at 11:43am Reply

  • Lisa: Amazing pictures. I grew up in MN so the wild rice definitely reminded me of my childhood. I can’t wait to try out this recipe. Thank you! February 24, 2014 at 4:09pm Reply

  • Elisa @ Insalata di Sillabe: I’m already sure this will become my favorite soup, too. I mean, chicken, wild rice and a little lemon together in the form of a warm, comforting bow of creaminess… I how could I not love it?!

    xo, Elisa February 25, 2014 at 1:28am Reply

  • Rachel @ Bakerita: I loooove creamy chicken wild rice soup, but I haven’t had it in ages! Now I have a major craving for it since yours looks so good! Pinned :) February 25, 2014 at 1:38am Reply

  • Amanda: What a perfect soup. I’m so in the mood for something like this, because this winter just won’t go away :) February 25, 2014 at 7:43am Reply

    • Jaclyn: Oh seriously I know :). It’s that time of year where spring and summer can’t come soon enough. February 25, 2014 at 11:54am Reply

  • Elizabeth @ Confessions of a Baking Queen: I love this soup, a restaurant I used to work at had Chicken & Wild Rice and it was my favorite! Here in So Cal we are getting some rain this weekend so we might actually experience a cold spell this year! LOL If so I just might have to make this!! February 25, 2014 at 11:30am Reply

  • Jessica @ A Kitchen Addiction: I love wild rice soup! This looks perfectly creamy and hearty! February 27, 2014 at 10:55am Reply

  • Desiree: This is one of my most favorite soups to make! I have a recipe that was passed on to me from my husband’s former coworker. Hubby isn’t much of a soup fan, but he LOVES this one!! I tend to make it around Thanksgiving with leftover turkey. http://dishingwithdes.com/2011/11/28/turkey-day/ February 27, 2014 at 12:22pm Reply

    • Jaclyn: I’m so happy to hear this is one of your favorites Desiree! Glad you husband likes it too! Great idea to make it around Thanksgiving – I’ll have to keep that in mind. March 11, 2014 at 8:13pm Reply

  • Andie: I made this tonight for dinner and it is very good for a soup, especially when I really don’t like alot of soups. We are having french bread with it and I also added mushrooms to the soup, which gave it an awesome touch!!!!! February 28, 2014 at 2:52pm Reply

    • Jaclyn: The mushrooms do sound delicious – I just can’t get my husband to eat them :). I’m so glad you liked it Andie! March 9, 2014 at 8:19pm Reply

  • CakePants: This looks awesome! I love the combination of chicken and rice, but I’ve never had a creamy wild rice soup…I’ll definitely have to try this! March 5, 2014 at 8:38am Reply

  • Tammy: I made this soup tonight for dinner. OMG is is excellent❗❗❗ lots of flavor and very creamy..one of my favorites….thank you March 8, 2014 at 5:59pm Reply

    • Jaclyn: I’m so glad you liked it and even consider it to be one of your favorites Tammy! Thanks so much for your comment! March 8, 2014 at 9:34pm Reply

  • Josie: This soup looks delicious, I think that I will add some chopped green chiles. I live in New Mexico, we add green chile to just about everything. I enjoy looking at your blog, and by the way my daughters name is Jaclyn too. March 10, 2014 at 8:58pm Reply

    • Jaclyn: She has a great name :)! I love green chilis too, they are amazing! I’m glad you enjoy my blog, thanks for letting me know Josie! March 23, 2014 at 4:36pm Reply

  • Jeanie: Made this last night (minus the rice, we had some crusty bread that needed to be eaten) and it was FABULOUS! My husband loves creamy soup and he said this was my best creamy soup ever! :) Thanks! March 11, 2014 at 8:32am Reply

    • Jaclyn: I love to hear that Jeanie! Thanks so much for your feedback! March 12, 2014 at 8:16pm Reply

  • Jen: You… you’re a lifesaver. This is… I’m just gonna go eat more and hide the rest in the back of the fridge so no one else will find it. March 11, 2014 at 11:01am Reply

    • Jaclyn: Haha that sounds just like me :). Thanks for letting me know you liked it Jen! March 11, 2014 at 8:24pm Reply

  • Jocelyn: Oh, my! This soup is so good! It received a rousing thumbs up from my family. Thank you for an amazing recipe that I will be making again. March 12, 2014 at 6:51pm Reply

    • Jaclyn: Thanks for letting me know your family enjoyed this soup Jocelyn! I’m happy to hear you’ll make it again! March 12, 2014 at 8:07pm Reply

  • chris shaffer: Loved it. My husband however said he’d like it better without the lemon zest. March 15, 2014 at 6:50am Reply

    • Jaclyn: Thanks for your feedback Chris! I’m glad you enjoyed it! March 15, 2014 at 10:36am Reply

  • Whitney: This was incredible! I didn’t have wild rice or heavy cream. I used regular white rice and unflavored greek yogurt. It was still very very good. I glad I stumbled upon your site… March 17, 2014 at 11:07am Reply

    • Jaclyn: I’m so glad you like it and were able to make those substitutions. Thanks for leaving a review! March 23, 2014 at 6:33pm Reply

  • Mia: Made this tonight – Oh wow! This was TOO yummy – I had to force myself to stop eating it! Family favorite, thanks for sharing! March 20, 2014 at 4:20pm Reply

    • Jaclyn: Thanks for leaving a review Mia! I’m so glad its a family favorite for you guys! March 23, 2014 at 6:14pm Reply

  • Shari Ellis: I discovered your blog a few days ago, and I am thoroughly impressed! It’s refreshing to find recipes with “normal” ingredients :) I made this soup today and was not disappointed…so delicious! Looking forward to making many more of your recipes! March 30, 2014 at 8:47pm Reply

    • Jaclyn: I’m so glad you found my blog Shari and I’m happy to hear you enjoyed the soup! Thanks for taking the time to leave a comment! March 30, 2014 at 10:55pm Reply

  • Yvonne: Where is the recipe? I was looking forwarded to making this for dinner, but there’s no recipe or link to it. April 18, 2014 at 12:58pm Reply

    • Yvonne: never mind it finally showed up. thanks for the recipe April 18, 2014 at 1:06pm Reply

    • Jaclyn: Sorry there was a slight issue with the site but it should be there now. April 18, 2014 at 1:30pm Reply

  • Jamie: I made this soup tonight, and it was super yummy. I didn’t have all the spices you listed and used almond milk instead, but it still turned out great! :) This will be one of my go-to soups to make. I’m a beginner cook, and this was easy to make. Thanks so much for the recipe! May 6, 2014 at 8:25pm Reply

    • Jaclyn: I’m so happy to hear you liked it Jamie! Thanks for your comment! May 19, 2014 at 10:13pm Reply

  • Stacy: I am so excited to try this soup! However I was wondering if when you say to prepare the rice as it says to do on the package does that mean include the seasoning? June 17, 2014 at 8:42am Reply

    • Jaclyn: I’d just season lightly with salt. I hope you love it! June 17, 2014 at 10:32am Reply

  • Cisco: yes!!! Just finished making it, AMAZING! MMMM. If you could see the smile on my face :) I didnt have wild rice and just used white jasmin, and didnt have enough chicken on hand so added bacon bits. July 19, 2014 at 8:49pm Reply

    • Jaclyn: Thanks for your feedback! I’m so glad you enjoyed it Cisco! August 6, 2014 at 4:40pm Reply

  • Joanna: As soon as the weather permits, meaning it’s not hot as blue blazes outside, I’m making this! This looks delicious and would be perfect on a crisp fall evening with crusty bread!
    August 13, 2014 at 2:50pm Reply

  • dynnamae: I made this for company this weekend. Everyone really enjoyed it. My niece compared it to a soup at Panera Bread and declared it yummy like theirs. Thank you for a keeper recipe. September 1, 2014 at 9:12am Reply

    • Jaclyn: Thanks so much for your review dynnamae! I’m so happy to hear it was enjoyed! September 1, 2014 at 5:22pm Reply

  • Dominika: This is REALLY good! I followed the recipe exactly (except I added chopped mushrooms with the other vegetables, because I think it pairs perfectly with chicken and rice)….and it turned out superb. I was a little skeptical at first because the broth mix seemed overly spiced (very herb-y) but when you add the milk/flour base everything is totally balanced. Nice and creamy, but not overly so. Thanks for this recipe! I will use it over and over again. September 1, 2014 at 5:31pm Reply

    • Jaclyn: I’m so happy to hear you liked it enough to make it over and over again :)! Thanks for your review Dominika! September 22, 2014 at 9:44pm Reply

  • Dominika: Quick question: do you think this would freeze well?? I’m always confused about freezing dairy-based soups. September 1, 2014 at 5:37pm Reply

    • Jaclyn: I don’t like the way most soups thaw and reheat after frozen so I never really try so I can’t say for sure with this one, sorry! September 22, 2014 at 9:43pm Reply

  • Karen K: My new favorite soup! My three picky kids gobbled it up. The lemon zest really adds another dimension of flavor, so don’t skip it! Love this recipe! September 3, 2014 at 7:19pm Reply

    • Jaclyn: I’m so glad you love the recipe Karen! Thanks for your review! September 22, 2014 at 9:56pm Reply

  • Cheri: I was wondering how far in advance this could be made for a Ladies Retreat? Should I just make it up the day before and keep cold til reheated or can it be frozen a week or so before til reheated? Either way, I will be making this! Thanks! September 4, 2014 at 10:34am Reply

    • Jaclyn: I probably wouldn’t freeze it but you could definitely make it a day ahead, store it in the fridge and rewarm it. I hope you have fun on the retreat :)! September 4, 2014 at 10:46am Reply

    • Katie: It freezes really well! You will have to add liquid when reheating (I use chicken stock) but otherwise you’d never know the difference! March 9, 2016 at 3:30pm Reply

  • Tiffany: I think this is probably one of the best things I’ve ever eaten. Seriously. It’s so delicious I cannot even describe it. I went overboard with the lemon and squeezed the juice straight into the soup and it just elevated it to a height I cannot describe. Absolutely divine. Making more tomorrow. September 9, 2014 at 8:45pm Reply

    • Jaclyn: Thanks for leaving such a great review Tiffany! September 29, 2014 at 2:13pm Reply

  • Michelle: Hi, this recipe looks delicious and I can’t wait to try it. I’m wondering if you would have any recommendations on how to convert to a slow cooker recipe? I was thinking I would add all the ingredients and save the rice, roux and cream until the end and add them to the slow cooker after I got home from work. I’m also wondering if i should add more broth?
    Thanks. September 10, 2014 at 8:30am Reply

    • Jaclyn: Yes I think like you said I’d wait until near the end to add the rice etc and if you are cooking the rice in the slow cooker then yes I’d add more broth or some water and it might take a while to cook, so I’d add the roux and cream even after that. October 6, 2014 at 8:32pm Reply

  • Megan {Country Cleaver}: Girlfriend, you just KNOW a good soup!! This has comfort food written all over it!! September 13, 2014 at 9:03pm Reply

  • Kenn: Just prepared the soup and letting it simmer for a few hours. Smells and taste good I subbed smoked Kielbasa instead of chicken. September 15, 2014 at 2:55pm Reply

  • Nicole: This soup looks AMAZING, however, I’m needing to keep it gluten-free. Is there anything I can use instead of the flour? September 20, 2014 at 8:52am Reply

    • Jaclyn: There are a few gluten-free subs you can use I’m just not an expert on cooking gluten free I’m just barely getting into baking gluten free on occasion, so I can’t say for sure which would be best but I know it can be done. White rice flour would probably be my guess. October 20, 2014 at 12:52am Reply

  • Steffi: Very delicious soup!

    Greetings from Solingen (Germany), Steffi September 24, 2014 at 12:14pm Reply

  • Susan: Hi, I was wondering if half & half might be substituted for the heavy cream, to cut calories. September 29, 2014 at 9:04am Reply

    • Jaclyn: That should be just fine, it won’t be quite as creamy but should still be delicious! September 29, 2014 at 9:59am Reply

  • Sherron: I saw this recipe on Pinterest tonight and I couldn’t stop thinking about it- it looked so good! I just happened to have a few pieces of chicken left over from dinner and some wild rice in the fridge- AND I was still hungry! So, I put it all together and I am pleasantly stuffed! I eat dairy-free and gluten-free so I just subbed a DF butter, a rice flour/cornstarch mix for the flour and some almond milk for the milk and heavy cream. I’m announcing this as my new comfort food- thank you for sharing this recipe! September 29, 2014 at 9:54pm Reply

    • Jaclyn: Thanks for your review Sherron! I’m glad you liked it! September 29, 2014 at 10:34pm Reply

  • Diane: I also discovered this on Pinterest and I was so ready to make a cozy warm soup for our first real Fall day. It was perfect. It was quick, tasty and filling. I will make this often!! Thanks for sharing; everyone in my family raved!! October 3, 2014 at 4:59pm Reply

  • sue: I have looked and looked for this now I have we had this a year ago and love it cant wait to share it with family. October 6, 2014 at 9:50am Reply

    • Jaclyn: I’m so happy to hear that Sue! Glad you liked it and found it again :)! October 6, 2014 at 1:14pm Reply

  • Amy A.: Oh wow. Fantastic! LOVE the lemon zest. Adding it to my rotation! October 12, 2014 at 8:17pm Reply

    • Jaclyn: I’m so happy to hear the great feedback! Thanks! October 12, 2014 at 11:42pm Reply

  • Lindsay: I made this tonight and it was perfect timing!! My daughter (who I was mainly making it for because she loves soup) got sick and then my husband got stuck in a bad rain storm on the way home so he was soaked and freezing when he got home. They LOVED it!!! Seriously LOVED it and I did to. I will definitely be making this regularly. Thank you. October 13, 2014 at 8:08pm Reply

    • Jaclyn: I’m happy to hear it was enjoyed Lindsay! Thanks for leaving a comment! October 13, 2014 at 8:57pm Reply

  • Barb: Hi, I don’t have milk or cream, can I make it with canned evaporated milk? Thank you for your time, it sounds amazing. October 18, 2014 at 6:08pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but that would probably be the next best thing. October 20, 2014 at 12:42am Reply

  • Mia: Going to try this recipe this weekend! Thanks for adding the tips for it being gluten free! For those of us who still want to eat normal foods we love but cant due to diet changes this is great! October 20, 2014 at 12:53pm Reply

  • Akira: Your photo’s are amazing. <3 Are there any substitues for the cream (perhaps a can of "cream of [chicken, celery, mushroom…] soup could work?) in a lot of your creamy soup recipes? It's never been a staple in my home and for numerous reason's i'm on a strict budget so i'm wanting to stick with what i already have and my normal grocery lists. It sucks, but you have to do what you have to do. October 20, 2014 at 8:03pm Reply

    • Jaclyn: For this one I might try sour cream and omit the lemon zest and I might only start with 1/4 cup so it’s not overwhelming then add more if it’s not and just use the rest milk. Hope that helps! October 21, 2014 at 7:37pm Reply

      • Akira: Thank you so much for answering! I made this lovely soup today and had my grandmother, uncle, my mother and my boyfriend of two years try it. Safe to say, it was a hit!!!! I have a couple of sick people to make well who claim to hate soups but i’ll be using your recipe for creamy chicken noodle soup and change their tunes!! Thank you so much! (btw, your desserts are all amazing!) October 23, 2014 at 1:34am Reply

        • Jaclyn: I’m so happy to hear it was a hit Akira! Thanks for coming back to let me know it turned out and was enjoyed! I’m so glad you liked the desert recipes too :). October 23, 2014 at 4:46pm Reply

  • Brenna: Just made this – AMAZING! I ended up having to substitute a few things due to a limited pantry: brown rice instead of wild, corn instead of celery, and I seasoned with thyme, parsley, and a bit of ground mustard. I can’t wait to have another bowl for dinner, and another for lunch tomorrow… October 22, 2014 at 12:05pm Reply

  • Kris: this was delicious. I followed the recipe exactly, except I used half and half instead of cream, because that’s what I had. It was plenty creamy. This has enough different spices that it doesn’t taste bland at all. My son, who works at Panera, said this is way better than theirs! My husband raved about it too. October 22, 2014 at 5:11pm Reply

  • Roseann: Fantastic! This soup is absolutely delicious. We had it for dinner tonight, and my family loved it. We all went back for more! I did not add heavy cream at the end, and I didn’t miss it. Great flavor!! October 22, 2014 at 5:56pm Reply

  • Suzette: Hi Jaclyn! I was browsing my Pinterest boards a couple of days ago for recipes that I’ve pinned but haven’t yet tried. When I came across this recipe, the photos looked so good that I decided I had to make it. We live in South Florida, so waiting for a cool day could take a while but since today was gloomy, rainy, and not so hot and humid, it was a perfect day to make it. :) Well, let me just say this soup is the BOMB DIGGITY!! My husband, my daughter, and I all LOVED IT! It has made its way into my “KEEPER” binder and I will definitely be making it often. Thank you!! October 23, 2014 at 7:02pm Reply

  • Heather J.: Hi, thank you so much for this recipe! We replaced the chicken with fresh pheasant and it was amazing!!! Tastes great re-heated too. Will definitely be making it again :) October 24, 2014 at 11:27am Reply

  • Michele: OMGosh! I made this for dinner last night and it is delicious! My whole family loved it, even a picky 6 year old! Just finished the last of it for lunch. Thank you for such a great recipe! October 30, 2014 at 10:47am Reply

  • Jen: I added fresh lemon juice and slice mushrooms. It was very good. Thank you for the recipe. November 5, 2014 at 6:44pm Reply

    • Jaclyn: The mushroom addition sounds delicious, if only I could get my husband to love them like I do lol. Thanks for your review Jen! November 6, 2014 at 10:02pm Reply

    • Suzette: Ooooohhhhhh…..the mushroom addition DOES sound delicious! I will have to keep that in mind the next time I make this since my daughter probably loves mushrooms about as much as I love chocolate. ;-) Did you use fresh mushrooms or canned? November 7, 2014 at 7:48pm Reply

  • Kate @ Eat Clean with Kate: This looks delicious. As a native Minnesotan – we love our wild rice! I will have to try adding mushrooms the next time I make it. Thanks for the great recipes and inspiration Jaclyn! November 7, 2014 at 4:44pm Reply

  • Creamy Chicken and Wild Rice Soup | Food & Wine Chickie Insider: […] on Pinterest last week, I saw Cooking Classy’s gorgeous photos for her Creamy Chicken and Wild Rice Soup and knew I’d need to make it someday. That day’s today and I love how it turned out with my […] November 9, 2014 at 10:11am Reply

  • Lizzy: Delicious and creamy even w/o the heavy cream & lemon zest! Flavors balance out so well + it is addictive ;) The recipe tastes like I imagined it would in the pic and that’s a sign of a great recipe :) November 12, 2014 at 11:39am Reply

  • Claudine: This soup is a staple in my house during the long MN winters. I also make a similar version with diced ham instead of chicken and some cheddar cheese melted in at the end. My kids LOVE it!

    Oh, and for a really quick weeknight version of this soup you can buy cooked Wild rice (in a can or pouch) that makes a good substitute for cooking your own. November 13, 2014 at 8:37am Reply

  • Melissa: We LOVE this soup and make it often. Very easy, tasty and hearty. It’s at the top of the list! I would like to share withy my extended family but we have lactose intolerant family members. I was wondering if Almond, Soy or Coconut Milk would be an acceptable substitute for the cow’s milk? November 13, 2014 at 11:45am Reply

    • Jaclyn: I think those milks should be okay, they will add a slight flavor which I don’t prefer in soups like these but they’d be the next best thing to dairy. December 8, 2014 at 10:39pm Reply

  • Alisha: I stumbled across this recipe on Pinterest. My family is vegan so I subbed the chicken with loads of mushrooms, the milk and cream with almond milk and blended canili beans, and chicken broth with veggie stock. DELISH!! Plus my kids loved it. Perfect for a fall evening. November 13, 2014 at 4:28pm Reply

  • luv2teach: I love making homemade soups, and lately the ones i have tried from pinterest haven’t been that great, but your soup ROCKED! My whole family LOVED it! I didn’t even add the heavy cream at the end, I thought it tasted delicious without it (and saved a few calories that way too). Thanks for sharing! Will definitely try your other recipes. November 13, 2014 at 7:35pm Reply

  • Renaekh: I could not find the long grain and wild rice blend that you used. I bought a box of Near East Long grain and wild rice mix. It has a spice packet in it. I know you said to cook the blend as package says, but I am curious if I use the spice packet when I cook the mix or leave it out?? Thanks. November 16, 2014 at 1:44pm Reply

    • Jaclyn: I would leave out the spice packet because it may not blend well with the flavors of the soup. I hope you love it! November 16, 2014 at 11:35pm Reply

  • Tracey: I made this today and it was amazing! I added a bit more salt at the end to taste. Mushrooms next time! November 16, 2014 at 4:36pm Reply

  • Kim: I made this all in my crockpot and used none of the butter. Used minced onion. Put raw chicken with all the ingredients into my crockpot on high except for the milk and cream. Added skim milk and FF 1/2 & 1/2 a couple of hours prior to serving. Also had to add 2 more cups of broth to thin it a bit at the end. Very yummy! November 16, 2014 at 6:02pm Reply

    • Emily: Just wondering for how long you cooked this on high in the crockpot? October 29, 2015 at 10:37am Reply

  • Katie: has anyone tried this in the crockpot?? November 16, 2014 at 9:25pm Reply

  • Wanda H.: Made the soup….it is Delicious! I used left over turkey…yummy! Than you for the receipe. November 22, 2014 at 8:28pm Reply

  • Kristen Hogue: I’ve got my mom, aunt and granny hooked on making this soup. I made my third batch yesterday! This is the best thing, ever. November 24, 2014 at 10:22am Reply

    • Jaclyn: I’m so happy to hear you’ve liked it and you got your family hooked on making it too :)! Thanks for your comment Kristen! November 24, 2014 at 10:57am Reply

  • Kait: Delicious!!! Next time I will use less flour though, it got too flour-y tasting for me. November 24, 2014 at 7:09pm Reply

    • Jaclyn: You may just want to try cooking the roux longer because there shouldn’t be flouriness to it? November 27, 2014 at 12:25am Reply

  • Kia: Do you think this soup will freeze well because of the milk and rice? November 25, 2014 at 10:41am Reply

    • Jaclyn: I wouldn’t recommend freezing this one for those two reasons. November 26, 2014 at 10:02am Reply

  • Cindy: Ok, I hate changing a recipe until after I’ve tried it once. However, I started making this and when I realized I didn’t have wild rice, or ANY of the spices. Yikes. So I improvised by adding a box of Wild Rice- Rice-A-Roni. It was delish. I will definitely make it this way again. I also didn’t add the whipped cream because it really didn’t need it, or the lemon because yep, I didn’t have that either…. I still plan to make the original recipe. I just thought I’d put out the Plan B recipe in case someone gets in a bind too! November 25, 2014 at 9:25pm Reply

  • Laura: just made this on this snowy day before thanksgiving, it is wonderful. I didn’t add the cream only because of the anticipated gluttony of tomorrow but the soup is excellent anyway. November 26, 2014 at 11:20am Reply

  • As mcgee: I rarely comment on blogs, but thought you deserved to know that this recipe was so fantastic that my family has added it to our monthly menu. Thank you so much.
    The McGeeMob December 4, 2014 at 4:12pm Reply

    • Jaclyn: I’m so happy to hear your family likes it enough that you added it to the rotation :)! Thanks for leaving a comment! December 4, 2014 at 6:16pm Reply

  • Kim: Made this tonight…AMAZING! I didn’t have all of the spices that it called for so I subbed a mixture I had on hand with similar ingredients. It was delicious on a cold night here in Indiana! Thanks for sharing! :) December 9, 2014 at 6:26pm Reply

  • Tracie: Made this tonight, served with sourdough bread. I used all fresh herbs. Was a little thick, will add some additional broth next time and a bit more lemon zest.
    My family loved it! Will definitely make again.
    Any idea if this could be altered to make in the crockpot? My daughter is in college and frequently makes crockpot meals. December 17, 2014 at 9:29pm Reply

  • Lauren: Since I have made this (and continue to make it) so many times that I have finally decided to print out the recipe, I thought it only fitting that I leave a comment to say thank you for sharing this delicious soup. My whole family eats it up, and we have made it for guests a handful of times as well, always to rave reviews. I double it for our large crew, but it is always gone too soon anyway. Thank you, thank you, thank you! :) December 18, 2014 at 2:11pm Reply

    • Jaclyn: I’m so happy to hear your family has enjoyed this recipe Lauren! Thanks so much for taking the time to leave a comment! December 21, 2014 at 7:45pm Reply

  • Raquel: This soup was so, very delicious! It is already written down and placed in my recipe box. Thank you for sharing it! December 20, 2014 at 8:14am Reply

  • Heather Wood: Just made this soup tonight with some leftover turkey and wild rice from christmas dinner. I didn’t have cream, so I just opted to use only half and half (rather than cream and milk). I also didn’t have any rosemary, but the soup still came out fantastic. Thanks so much. Great recipe! Will be making again for sure :) December 30, 2014 at 7:58pm Reply

  • Lisa: I just made this soup tonight after finding it on Pinterest, and wow is it delicious! Thank you so much for sharing this wonderful recipe! December 30, 2014 at 8:11pm Reply

  • Jayme: Thank you for sharing this soup with us! We had it last night and I added cajun spice to it! It is definitely a family favorite. Even my 2 year old daughter gobbled it down!!! December 31, 2014 at 8:54am Reply

  • Sanaa: Amazing soup! Tried it out today and can’t wait to try the remaining 29 in this post:)))) January 2, 2015 at 9:14am Reply

  • Mar Webb: Just thought I would share that this freezes just fine. Making more tomorrow and I always freeze some to have later! Great recipe by the way :) January 3, 2015 at 8:01pm Reply

  • julie: Wow. This was delicious. It looked exactly like the picture and tasted divine. Really really good. Hearty but not overpowering. Really really yummy January 4, 2015 at 2:07pm Reply

  • Marcy: I made this recipe today and I have to say, it’s the best soup recipe I’ve ever made! The whole family loves it! January 10, 2015 at 4:55pm Reply

    • Jaclyn: I’m so happy to hear that Marcy! Thanks for your review! January 10, 2015 at 11:59pm Reply

  • Alli: I just made this soup and cannot put the spoon down! I did alter it slightly so I only had to grocery shop at one place- 8.5 oz prepared 7 whole grain mix in place of the wild rice and I only used thyme and rosemary. This is fantastic! January 11, 2015 at 12:40pm Reply

  • Alisa: Just tried this recipe and it was absolutely amazing! Restaurant quality for sure. I will definitely be adding this to the list of soups I make each winter! January 11, 2015 at 6:12pm Reply

  • Lauren: Made this tonight. Turned out wonderful! My only critique is this needs a bit of sour/acid. I threw in some seasoned rice vinegar to add a bit of zing. Really perfects the recipe. January 11, 2015 at 7:35pm Reply

  • Jeannette: Made this yesterday. It is delicious, and perfect for a cold New England day. I’m just sorry I put half of it in the freezer for another day! Thank you for wonderful recipe. January 17, 2015 at 12:08pm Reply

  • Renée: Oh my goodness this was so delightful! I made it gluten free by using 1/4 cup of cornstarch in place of the 1/2 cup of flour and it turned out perfect! January 19, 2015 at 7:07pm Reply

  • jessica: Ehrmergerd!!! just got done cooking this and it is a winner!! January 23, 2015 at 2:56pm Reply

  • Laurie.: Hi paleo & non-dairy friends!
    As a mom who’s daughter is full on Paleo. ..I’ve learned that its ok to play a bit with recipes. Some substitutions. One key ingredient to translate a recipe to non-dairy or Paleo. ..unsweetened/organic coconut milk. Also…Olive oil for butter and complete the transition with tapioca starch vs. Flour. Made a double batch and I believe it will serve at least ten. Walah!!! January 25, 2015 at 8:16pm Reply

  • Leslie: Made this tonight as we settle in for a big New England Noreaster and ooooooh mmmmmmy! Soooo tasty! Thanks for sharing. I used some extra lemon juice I had in the fridge and lemon pepper instead of regular because I thought it could use some more of a lemon zip. Worked like a charm! I tagged you in my photo on instagram. January 26, 2015 at 4:29pm Reply

  • Melissa: It is delish! Have you tried freezing it? January 26, 2015 at 4:58pm Reply

    • Jaclyn: I haven’t but I wouldn’t recommend freezing this one because the dairy likely won’t thaw well. January 26, 2015 at 5:17pm Reply

    • Stephanie: I have frozen this on several occasions. It thickens up a lot but if you slowly reheat it and add additional liquid, it turns out really well! The lemon flavor is not as pronounced after frozen. March 11, 2015 at 10:39pm Reply

  • Judee: I made this for dinner today…and it’s OMG good. My husband said, “That is some good stuff now!!!!!” I will definitely be making it again. January 28, 2015 at 3:06pm Reply

  • Traci: This soup is amazing!!!! I did not have the wild rice blend, but used Ludenberg’s Brown Jasmine Rice. It was fantastic! I will try the wild rice next time, that was just what I had on hand. February 2, 2015 at 4:26pm Reply

  • Janice: Just made this for dinner & WOW!!!! It was delicious! I made one substitute I didn’t have all of the spices separately so I used a teaspoon of poultry seasoning. It worked perfectly! February 18, 2015 at 3:46pm Reply

  • Felicia: I made this soup a few months ago and LOST the recipe.. [that’s what I get for forgetting to pin it!] Anyways I just found it again CAN NOT WAIT to make this soup :) I saw the picture and I felt like a kid at Christmas. I didn’t forget to pin it this time! :) Amazing soup, the best chicken and rice i’ve ever had. February 19, 2015 at 2:02pm Reply

    • Jaclyn: I’m so happy you found the recipe again Felicia and I’m glad you love it :)! February 19, 2015 at 9:53pm Reply

  • Erin Conley: I just made this tonight and it is amazing!!! I can’t wait to share this with my family!!! February 24, 2015 at 10:43pm Reply

  • Matt: I just made this soup last night and used your recommended wild rice blend and it was spectacular. This recipe definitely vaulted to my top three favorite soups after just one try making it. February 27, 2015 at 11:17am Reply

    • Jaclyn: I’m so happy to hear that Matt! Thanks for your feedback! February 27, 2015 at 12:55pm Reply

  • Kyle: Found this on Pinterest and made it today. I always cook something special on Sunday’s. This was fabulous. The lemon zest at the end made it taste so fresh. Leftovers for lunch tomorrow. Definitely will make it again. March 1, 2015 at 4:59pm Reply

  • maria: Made this for dinner tonight!!! Got a two thumbs up from our kids and my husband!!- will definitely make again!!! March 4, 2015 at 5:31pm Reply

  • Kaylin Phillips: This soup is LEGIT!! I call it Thanksgiving in a bowl.
    Which gave me the idea to add stuffing dumplings. NOT that the soup needs anything else… just an idea I had.
    The wasn’t a drop left in anyones bowls.
    A for sure crowd pleaser. March 5, 2015 at 2:31pm Reply

  • Ashley: This was an excellent recipe! So delicious. My 1.5 year old LOVED it and was practically licking her bowl clean! And she’s a picky eater. Now that’s an impressive recipe! March 6, 2015 at 10:24am Reply

  • Laurie: Do you have the nutrition facts for this soup? March 6, 2015 at 8:33pm Reply

    • Jaclyn: Sorry I don’t! March 7, 2015 at 8:30pm Reply

  • Kim: Yummy! Made it tonight. You should definitely try it! Thanks for sharing. :) March 8, 2015 at 4:38pm Reply

  • CathyM.: Thank you for continuing to make me look good. I’m a bit of a soup expert in my family and after making this soup, I still rule!
    This was an amazing recipe. Enjoyed by all…even a 6 year old grandson who helped me make it and was adamant that he didn’t like celery. The one thing I changed was, I roasted a small chicken and then chopped up the meat and added it to the pot. Again…amazing! March 11, 2015 at 9:25pm Reply

  • Stephanie: This is my most favorite recipe. I share it with everyone. We all dream of this soup. Thank you so much for sharing. March 11, 2015 at 10:45pm Reply

  • Danielle Elkins: With the addition of some crimini mushrooms, this just won me first price in a soup cook off, great recipe, thanks!! April 10, 2015 at 8:49pm Reply

    • Jaclyn: I’m happy to hear it :)! April 10, 2015 at 9:51pm Reply

  • Cheryl: I made this for the 2nd time tonight. My 16 year old son has been asking for it again. What mother could refuse that? It’s delicious, hearty and incredibly creamy. I’m so thankful I found this Pin. Thank you for sharing! April 12, 2015 at 6:30pm Reply

  • kim: Made this tonight, very good. It was nice that your servings were real person size, I doubled it fearing it wouldn’t be enough but now I have so much! I added lemon juice too, it was very confirming. April 26, 2015 at 8:05pm Reply

    • Jaclyn: I’m so happy to hear you liked the recipe Kim! Thanks for your feedback! April 27, 2015 at 9:54am Reply

  • Lauren: I love this recipe! I have made it numerous times. Being a college student I’m short on time and money, so this is my go to recipe when I have a little extra time and want to make something easy and delicious. May 3, 2015 at 9:48am Reply

  • Vickie: I made this yesterday. What a great recipe. So yummy and filling. This is a meal by itself. May 21, 2015 at 3:32pm Reply

  • Connie: Can the Chicken and wild rice soup be frozen June 7, 2015 at 6:29am Reply

  • Lori: This soup is delicious. I’ve now made it for my own family (3 times), my parents, my grandparents, Japanese guests, and a family who just had a new baby. From the 20-month old to the 83-year old, it is enjoyed by all. Thank you!!! June 15, 2015 at 11:09am Reply

    • Jaclyn: I’m so glad you liked it Lori! June 29, 2015 at 1:39pm Reply

  • Alexandria: I absolutely love this soup. I always add more butter and heavy cream because it is the pinnacle of comfort food for me. This recipe always turns out perfectly. I’ve used it three times and can fill at least ten bowls. Thank you!! July 9, 2015 at 11:13pm Reply

  • Mariane: This is sooooo good! Omg! Thank you so much for this awesome recipe! August 7, 2015 at 5:50pm Reply

  • Emily: Crazy Question but would the soup taste yummy using white rice instead or would that just totally upset the flavors? Thanks August 15, 2015 at 10:24pm Reply

  • Candace: Love this soup! Thank you for sharing!!!!! Yummmmmmm August 30, 2015 at 5:11pm Reply

  • Donna B: College football started today. What a great day for this soup. Still not fall weather yet but enjoyed the soup anyway! I had a lone potato that I chopped and added while sautéing the other veggies and just cooked a little longer before adding the thickening mixture so the tater would be tender. I used a rotisserie chicken to save time and add some flavor. Just had regular rice on hand and it was fine but will definitely try the wild rice next time. This soup was very flavorful and satisfying! September 5, 2015 at 12:12pm Reply

  • Barb P.: I made a double batch of this yesterday and took some to my son and his family. The only difference from the original recipe was that I didn’t add the lemon zest. I will try that when I am making this just for hubby and me. We loved this soup, and will be adding it to our regular rotation. Thanks! September 12, 2015 at 8:58am Reply

  • Maggie Beverley: This soup was absolutely amazing!! My little guy who loves soups- ranks it at the top of his list. A perfect soup for this fallish nights. I made ahead of time and served with frozen Rodes French bread baguettes. Great weeknight meal! September 16, 2015 at 8:13am Reply

  • Amy Steele: I’m excited to try this. Just wondered if I used Rotisserie chicken if I would do anything different or just still boil it with mixture like recipe says to do with the chicken. Also what did you serve with it? Thank you so much. September 17, 2015 at 2:09pm Reply

  • Amy: Hello, I’m excited to try this. If I use rotisserie chicke would I still boil it with mixture like recipe says? Also what do you servie with it? Thank you. September 17, 2015 at 2:13pm Reply

  • Stephanie: This soup was delicious!!! Easy to make and full of flavor. My husband (who doesn’t usually like creamy soup) LOVED it. I shared with my family and friends! September 21, 2015 at 4:46pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Stephanie and thanks for sharing :)! September 21, 2015 at 5:32pm Reply

  • Cara: Thanks thanks thanks! Made this last night and it was a hit. I added mushrooms because I had them on hand, and they worked really well. Just threw them in when sauteeing the other veggies. Yummm. September 22, 2015 at 9:19am Reply

  • Lisa Fresch: Hi, Going to make this tonight, can’t wait! Just a quick question first: whole milk, 2%, skim? Does it matter? Thank you! September 26, 2015 at 10:45am Reply

    • Jaclyn: I’d recommend using anything but skim milk. I hope you love it! September 26, 2015 at 7:10pm Reply

      • Lisa Fresch: I had to use skim, it was all we had. The soup was fantastic! September 26, 2015 at 7:14pm Reply

        • Jaclyn: Glad it worked out :)! September 27, 2015 at 11:11am Reply

  • Lashea: I loved this soup. I added a little instant bouillon and it took this soup to the next level. My mom is in love with this recipe. September 28, 2015 at 8:45am Reply

  • Alex: I have always wanted to make chicken wild rice, but have never tried. This is awesome. I am gluten intolerant, and so for the flour in the recipe I used a little less than a half cup rice flour, plus a teaspoon xantham gum, and two teaspoons corn starch. It turned out wonderfully. September 28, 2015 at 2:21pm Reply

  • Jo Draje: Loved this soup. Only change I made was using 1/2 and1/2 for the milk and heavy cream. October 1, 2015 at 10:20am Reply

  • Shana: We’ve made this soup multiple times now. The first time, we found the lemon zest a bit overwhelming and thought it was missing something. Tried it again without the lemon, but added mushrooms. It was good, but still missing something. Then we tried mushrooms and half the lemon zest. Perfect! So hearty and earthy, with a dash of freshness from the lemon. Perfect meal for a fall night. October 7, 2015 at 9:08pm Reply

  • Abby: Made this tonight and it was delicious. I added mushroom and used the full amount of lemon zest as in the recipe. I also added some nutmeg to bring the flavors out. The family loved it and my daughter and son argued about who was taking the left overs for school lunch. Thank you October 13, 2015 at 7:39pm Reply

  • Ashli Willis: Hey, I made the soup last night and it is good, but i need to add more liquid. Even though it is already fully cooked can I just add some extra water to make more broth or does it have to be chicken broth? thanks. October 28, 2015 at 12:29pm Reply

  • Mrs. Bear: I have literally made this recipe 7-10 times in the past two months. New favorite recipe! November 6, 2015 at 8:06pm Reply

  • Linda: In place of AP flour you can use sweet rice flour. This will make a very good roux. November 13, 2015 at 2:34pm Reply

  • Danna: Just made it last night and my husband and I LOVE IT! Is there any way to modify this as a crock pot recipe? November 18, 2015 at 9:54am Reply

  • Rikki: Made this last night and it was amazing. It was definitely worth using the real butter and cream for this one. I ended up using all wild rice because I did not see a proper blend which was OK with me. The only other change I made was using 2 drops lemon essential oil in the place of the lemon zest. I could taste it because I knew it was there and it gave a nice zing to the cream. Next time I may get adventurous and use my oils for the thyme, marjoram, and rosemary. November 22, 2015 at 2:59pm Reply

  • Jennifer: This was amazing! The only thing I added was sauted chopped mushrooms. My husband and two kids loved it! This will be made many times in the future! THANK YOU! December 4, 2015 at 5:56pm Reply

  • Odette: I made this recipe in the crockpot. It was delicious. The next time I make it I will cook the rice separately and incorporate it at the end. The rice was a little overdone for my taste. December 11, 2015 at 5:15am Reply

  • Lori: Jaclyn, I always read all comments before trying Pinterest recipes (I had a few Pinterest fails from nothing more than bad recipes) your’s is NOT one of them, EXCELLENT!!!
    Was amazed to see how many comments you’ve received in less than a year, just had to add my two cents….this one’s a real keeper! I’m an old seasoned cook & made minor changes as to what I had on hand, didn’t go buy your favorite rice blend, just mixed some cooked wild rice & cooked white rice together & added them at the end. The comment from the person who made it 7-10 times in the past month swayed me, that’s ALOT even for your favorite, but it really is that good! December 16, 2015 at 8:36am Reply

  • Joanie: I not only one to follow recipes but to get ideas from them as a result I have a one big pot of soup , , it is delish! I used all wild rice and bought a barbecue chicken instead of cooking the chicken breasts..saved some time on my feet! It I delicious..the lemon zest adds a lovely tang. Just going to serve my hubby…i’m sure it will pass the test! December 17, 2015 at 4:07pm Reply

  • Katie M: Um, YUM! This soup was delicious! I seriously loved it so much. Thanks for sharing :) December 28, 2015 at 6:19pm Reply

  • Jackie Poole: Oh my gosh! I’ve just finished making this and it is delish! Thanks so much for this recipe! December 30, 2015 at 1:24pm Reply

  • Nesha: The soup is delicious buy I don’t really think the flour is needed my soup was thick but still good. I did add more cream to smooth it out more but then I had to add more seasoning so next time no flour for me January 6, 2016 at 9:32pm Reply

  • Michaella: Made this tonight and it was delicious! I like my stuff a little more creamy so I used 1 3/4 cups of milk and 3/4 cup of heavy cream. And I didn’t have sage or marjoram but it was still super tasty. Definitely one of my favorite soups! January 12, 2016 at 5:18pm Reply

  • Bunnie Verfaillie: This is my favorite soup. I make this soup monthly and freeze single servings for myself. Cooking classy is divine…… January 23, 2016 at 5:05am Reply

  • Roxanne Challa: I have made wild rice soup for years, very similar to this. I used to freeze it in a muffin tin, pop them out when frozen and put them in a plastic bag, and back in the freezer. My daughter would take a few “cupcakes,” defrost them in a microwave safe bowl, and eat it after after school in the winter. A great warm up and ultimate comfort food for a hungry teenager! January 28, 2016 at 12:58am Reply

  • Suzanne: Do you use self rising or all purpose flour? January 30, 2016 at 6:01pm Reply

    • Jaclyn: All-purpose flour for this. January 31, 2016 at 12:45am Reply

  • Jackie: I have made this soup twice now and it is well loved! Don’t use heavy cream because the remainder would just go unused.
    The serving size is right on target personally. Great to make just for 2 then for lunch the next day or so! February 7, 2016 at 3:28pm Reply

  • Heather: I’m making this for dinner tonight, and miraculously I even found the same brand rice that you recommended. Feeling a little under the weather today so a soup was just what I needed! February 23, 2016 at 3:01pm Reply

    • Jaclyn: I hope you love it and get feeling better Heather! March 1, 2016 at 10:40pm Reply

  • Robin Bense: I just made this soup. Wow I love it. Had to sample before the family came home. Two thumb’s up. Thanks for sharing this with us. February 25, 2016 at 3:24pm Reply

    • Jaclyn: Thanks for your review Robin! Glad it was enjoyed! February 25, 2016 at 11:53pm Reply

  • MCP: Hands down, one of the best soup recipes I have tried this winter. My 2-yr-old asked for more … she is a soup connoisseur in her own right! February 25, 2016 at 6:51pm Reply

    • Jaclyn: I’m so glad it was enjoyed :)! February 25, 2016 at 11:52pm Reply

  • Evelyn Tobias: I realized when making this that I didn’t have all the spices needed. I looked again and saw I had “poultry seasoning” and lo and behold all the spices in the recipe are in this. March 9, 2016 at 5:30pm Reply

  • Laurie: This soup is incredibly delicious! Even my picky 11 year old begs for it! And if you have a Trader Joes near you, I use their mirepoix so I don’t have to chop all the veggies, and it makes it an amazingly fast and easy recipe! May 9, 2016 at 6:42pm Reply

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