Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is unique and SO delicious! The hint of curry and textural delight of slivered almonds is fantastic.

With all the variations of chicken and wild rice soup in the world, this version stands above the rest!

Thick and creamy, the flavor is extraordinary!

Veggies + Spices

This soup begins with a tasty array of sauteed aromatics, like onions, celery, and carrots. You can also add mushrooms!

The spices are added next so they can sizzle and develop flavor:

• dried parsley
• salt + pepper
• curry powder
• dry mustard

That may seem like an unusual combination of spices, but it works very well, especially as the soup continues to cook and the flavors deepen.

Almonds for Texture

Another ingredient in this soup that you won’t find in many other chicken and wild rice soups is slivered almonds.

They add the most delightful texture to the softer ingredients in the soup.

So yummy!

I’ve tried subbing in sliced almonds or chopped almonds, and it’s not the same – slivered almonds are the best choice for this soup!

Simmer and Thicken

When all the ingredients are added, the soup may appear a bit thin.

But as the soup gently simmers, it will thicken up perfectly!

The longer it simmers (and then the longer it cools after being taken off the heat), the more it will thicken.

A Perfect Soup

My mouth waters just looking at pictures of this soup! It has been a favorite recipe for over 10 years, after my sister-in-law, Mary, shared it with me.

It is thick and creamy, flavorful and so tasty!

Because of it’s consistency, it is the perfect soup to serve in bread bowls!

Creamy Chicken and Wild Rice Soup

Yield: 8 servings

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

4.60 stars (25 ratings)

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Ingredients

• ½ cup butter
• 1 medium yellow onion, finely chopped
• ½ to 1 cup frozen corn
• ½ cup diced celery
• ½ cup diced carrots
• ½ pound fresh mushrooms, chopped or thinly sliced (optional)
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ¾ cup all-purpose flour
• 6 cups chicken broth (I use low-sodium)
• 2 cups cooked wild rice or a wild/brown rice blend
• 1 cup slivered almonds
• 2 cups half-and-half, regular or nonfat
• 3 to 4 cups cooked, chopped chicken

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Instructions 

• Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, carrots, and sauté for 5-7 minutes until vegetables are mostly tender (they'll cook a bit more in the next steps).
• Add the mushrooms, if using, and cook for 3-4 minutes.
• Add the salt, curry powder, mustard powder, parsley, and ground black pepper, and cook until fragrant, 1-2 minutes.
• Add the flour and stir well. Cook for 1-2 minutes.
• Gradually pour in the chicken broth, stirring or whisking constantly. Bring the soup to a boil, reduce the heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
• Add the cooked rice, almonds, chicken and half-and-half. Bring the soup to a gentle simmer and cook for 30-45 minutes, stirring occasionally to prevent sticking. Moderate the heat so the soup doesn't boil vigorously. It will thicken as it simmers.
• Serve immediately or keep warm over low heat until serving.

Notes

Chicken: the original recipe called for cooking 1 pound of cubed, raw chicken in step #1 with the carrots and celery. You can definitely still do that! But I’ve found it’s easier to use cooked chicken and add it at the end. 

After ten years of making this soup, I’ve also updated the recipe to include adding the spices at the beginning to develop more flavor. None of the quantities of ingredients have changed. 

Author: Mel

Course: Soup

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 470kcal, Carbohydrates: 36g, Protein: 21g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 76mg, Sodium: 1151mg, Fiber: 4g, Sugar: 6g

Recommended Products

Cookware

Wooden Spoon

Measuring Cups

Ladle

Recipe Source: adapted from my sister-in-law, Mary G.

Recipe originally posted October 2008; updated October 2022 with new photos, recipe notes, etc.

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