Creamy Chicken and Wild Rice Soup

(Updated 10/2010): This soup continues to be a family favorite and is deliciously perfect and elegant for potlucks and entertaining.

Over the years, I’ve adapted this soup in order to get the perfect consistency and have also added a few more details to help make putting it together a bit easier. Nine times out of ten, I serve this soup in bread bowls, but it is delicious on it’s own, also.

The tender, chewy rice and subtle flavors of the curry and vegetables make for one of my all-time favorite soups.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup


  • ½ cup butter
  • 1 medium yellow onion, finely chopped
  • ½ – 1 cup frozen corn
  • ½ cup chopped celery
  • ½ cup carrots, sliced
  • 1 pound boneless, skinless chicken breasts, cubed
  • ½ pound fresh mushrooms, sliced
  • ¾ cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups cooked wild rice
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon mustard powder
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 1 cup slivered almonds
  • 2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)


  1. Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.
  2. Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Recipe Source: adapted from Mary G.

136 Responses to Creamy Chicken and Wild Rice Soup

  1. Melody says:

    Hi Mel – do you use the sweet curry from Penzeys in this or does any curry “blend” from Penzeys do? We recently bought a new one my DH is dying to try but I’m not sure of the spiciness and I wouldn’t think you’d want this soup to be too spicy. Thanks – from another “mel”

    • Mel says:

      Hi Melody – I usually use the Penzey’s curry because it’s what I keep on hand but I think some of their other curry blends could work well (it will be great as long as you love the flavor of the curry you are using).

  2. Becky H. says:

    Hi Mel – I am going to a party with an “American Diner” theme, and to me no diner is complete without a cream of chicken & rice soup. Yours sounds like an elevated version, which is great! Do you think it would hurt to omit the mushrooms? There is a mushroom hater in the group. Also, I am skeptical of the word “curry” but admit I have no experience cooking with it or eating it. Is it noticeable in the smell? I just don’t want to bring something to a party that reeks. Thanks!

    • Mel says:

      The curry adds a subtle flavor and is delicious in this soup but it isn’t overpowering and yes, I think you could probably omit the mushrooms just fine.

  3. Anne says:

    Am I dreaming, or have I just awakened in Heaven??? This soup is incredibly delicious! It’s just become the new family favorite!

  4. Laurie says:

    I have made this soup many times and it is really good!! I use the nonfat half and half and it turns out great! It is part of my go to soup recipe file!

  5. Stacie says:

    I’ve been making this soup for a while now, always delicious! I took it to our church Halloween party last week and it won the “best soup” category, so pretty much that means you are a rockstar (but I already knew that so no surprise there)!! Thanks for all that you do with this site, seriously, you are amazing!

  6. Ashlee says:

    I doubled this, froze a few ziploc bags for me, and for a friend who just had a baby. It was delicious! I’m excited about all the leftovers:)

  7. Trisha says:

    Wow. This is delicious. Thank you! I used the over-cooked rice and it wasn’t a problem at all (especially with the almonds in there). Great recipe, glad I quadrupled it to freeze for the crazy days. It takes 2 really large pots – in case anyone is crazy, like me, and wants to make this in bulk.

  8. Trisha says:

    So I am a novice at cooking Wild Rice and just over-cooked it by a long shot. The rice is very very soft. Do you think I can still use it in the soup?

  9. Annie says:

    Hey Mel,

    Do you think I’d run into issues if I prepped everything that goes into the initial saute, threw it in a gallon ziploc, and froze it ahead of time? (All chopped vegetables and the cubed chicken.) I know it technically isn’t a TON of chopping, but I crave this stuff often enough that I wish that I could do some of my prep ahead of time so I can throw it together in a pinch. My biggest concern is putting freshly chopped onions in the freezer. Would the whole mass turn too oniony? And potentially more catastrophic, would my whole *freezer* turn oniony?

    • Mel says:

      Annie – That could totally work, I think. I’d probably put the onions in a smaller ziploc bag inside the bag with the other veggies/chicken so that it is double sealed to help with the onion overpowering factor.

    • ~Sapphire~ says:

      Whenever I have anything I’m worried about smelling up the freezer, I do what Mel said in reply to you, except I wrap the item in plastic wrap, then fold it up in foil, and then put it in the larger bag. Especially onions or garlic. But most of the time I prep everything except the onions, then when I make the dish, the onions are the only thing I have to cut up. (I also wrap anything odorous that I put in the fridge for storage/pre-prepping in foil to keep the odors out of my fridge, as it seems ziplock/plastic containers don’t keep the smell in – unless they’re the super nice ones with the silicone seal.) Hope that helps! 🙂

      • Cathy says:

        just a tip … I freeze chopped onions all the time, what a time saver! When I’m using onion but don’t need the whole thing, I just dice up all of it and put what I don’t use in a ziplock and freeze it. I’ve used it in everything with great results, and the best thing is they don’t freeze solid, so you can still add just the amount you need after they’re frozen.

        Mel, I love your recipes and refer everyone … keep ’em coming!

  10. Teresa says:

    Sorry if this was asked before but how many does this feed do you think?

  11. Stienus says:

    We are a team of 12 Belgian guys, coming together each month to cook and learn new things. For this month, I was looking for a soup, which wasn’t just another soup. And then I found this one. I’ve tried it yesterday for the first time, and I must say.. it is DELICIOUS !! We’ll be serving it just as it is on the picture and I’m sure they’ll all love it. Yet another great recipe from Mel’s Kitchen Cafe. Love it!

  12. Heidy A says:

    I have been making this soup for several years now. I make it often because it is such a favorite! Everyone loves it! Many requests for the recipe too! It is my go-to recipe today for unexpected dinner company! Thanks, Mel!

  13. Gail says:

    wonderful soup!….made it last night. Only change was added minced garlic in the first step…and a pinch of cayenne at the end for a little “kick”. It does make a huge pot!…but assuming leftovers for lunch today will be just as good! Thanks Mel!

  14. Katrina says:

    First off: I love this soup! I’m not a huge curry fan but it’s just enough for this soup.
    Second: I love your blog and recipes! Thank you for taking the time to share.

    Now… I’ve made this before, but for some reason this time (can’t remember with other times) the left over soup is SO thick. Even when reheated its more like a casserole. That’s not necessarily bad, but I want soup.
    Is it because the rice is just absorbing all the liquid? Did I simmer it too long? Did I add too much flour? A combination of them all?
    Any thoughts would be helpful. Thanks so much!

    • Mel says:

      Hi Katrina – my soup gets really, really thick, too, once I refrigerate it. It’s largely because of the rice absorbing more liquid but I’ve noticed this happens anytime I refrigerate a dish (soup or sauce or otherwise) that has a roux (flour/butter) to thicken it. You didn’t do anything wrong but if you want to minimize it in the future, add more liquid to the leftovers before refrigerating (just a bit of milk or broth). That should help.

  15. Sarah says:

    I just made this using some leftover turkey instead of chicken. It is incredibly delicious! Thanks for this awesome soup recipe!!!

  16. Angie Evenson says:

    I just had to stop back and leave a comment. I started making this recipe about a year or so ago and it’s one of our favorites! We especially love it with your Italian bread bowls. I took some soup and bread bowls out of the freezer for supper tonight! Thanks for a great recipe.

  17. […] Creamy Chicken and Wild Rice Soup goes really well with this Beer Bread […]

  18. Mel says:

    Hi Melanie – yes, the rice is fully cooked before adding to the soup.

  19. Melanie says:

    Im really excited to try this soup tomorrow! im a little confused on the rice though, should it be fully cooked before i put it in the soup? or would if cook fully in the pot as the soup cooks??

  20. Mel says:

    Brittney – the chicken broth could be part of it (I use the Swanson’s Natural Goodness 33% Less Sodium broth) but also it could depend on the curry powder you use. Some curry powder is much more yellow in color than others.

  21. Brittney says:

    I did have a question though – my soup was very, very yellow! Not at all the creamy white color in your photo. I used Swanson’s canned chicken broth, which has a very yellow tint to it, so I am wondering if maybe that is why. It still tasted delicious! Do you make your own chicken stock?

  22. Brittney says:

    This soup is incredible! Love your blog!

  23. Emily says:

    what kind of bowl is that?? i wanna try your broccoli and cheese soup in a bread bowl (panera style). My family and I crave it, but isnt always an option in our weekly budget! thanks a mill 🙂

  24. DEO says:

    Oh Mel…this was yummy! I didn’t have frozen corn or mushrooms, and I substitued the fresh chicken for a little less than a pound of frozen chopped cooked chicken I had in the freezer….but inspite of that, the recipe was DELICIOUS! My twins lapped it up and even asked for seconds!

    Ladies and gentlemen…………anooooother WINNER from Mel!

  25. Laura says:

    This was very worth the effort. My hubby said “Wow, this tastes like something you’d get at a really expensive restaurant.” Next we’ll be trying it in bread bowls. Thank you!

  26. Sarah Jane says:

    I made this yesterday and it was wonderful! I only did 1/2 stick of the butter, stuck to the recipe otherwise (sans mushrooms), and it was sooo good. Oh, I did for some reason add 1 c. of cheddar cheese in the end…craving that tang I guess.

    Mel, do you ever instead of buying boneless, skinless breasts, roast bone-in skin-on breasts and chop them up in your soups? I can usually get them for 99 cents a pound, and they are so tender and juicy. I just put a tiny bit of EVOO on top, salt, pepper, and bake those babies 50 minutes to an hour as I prep all of my other soup ingredients. It is a little extra work, but the cost and flavor benefits are worth it for me. Just thought I’d share! So excited to try more of your recipes.

  27. Angie says:

    Made this for a dinner with my girl friends. Everyone raved about this soup. I think it is better than any restaurant. Just delicious. So glad I found this web site. I have started my recipe box and it is filling up with lots of recipes that look awesome. Thanks Mel.

  28. Mel says:

    Jillyn – I’ve never used the boxed mix so I’m not sure how strong the seasoning is. I’d probably cook it plain and add it to the soup without the seasoning.

  29. Jillyn says:

    Question: I bought a box of Uncle Ben’s wild rice for the soup, do you cook the wild rice with the seasoning packet etc. or just add the cooked rice plain? I can’t wait to try this soup!

  30. Holliday says:

    This looks so good! I am always looking for good creamy soup recipes that don’t use canned cream of whatever. Saved, printed and posted on my fridge for dinner this weekend! Yum! 🙂

  31. Kristin Castleton says:

    I made this the other night and I guess I was so excited about eating it that I totally forgot to add all the cream at the end! We still gobbled it up and I didn’t even realize what I had done until the next day! Yummy Yummy Delicious Soup!

  32. Kristina says:

    So incredibly amazing and yummy! I made this tonight and am dreaming about making it again in bread bowls! I left out the mushrooms since we are not big mushroom fans in our house, and I used half sour cream/half soy milk since I am allergic to dairy. The favors were amazing! I’m definitely going to make up another batch to freeze and pull out on a cold evening. 🙂

  33. Anne says:

    Loved this recipe! Fabulous!!

  34. Bonny says:

    Oh also, I used evaporated milk instead of half and half!

  35. Bonny says:

    I made this soup tonight along with bread bowls (not your recipe, but I will try those in the future) It was a HUGE hit!! HUGE! My kids DEVOURED it along, with my husband and I. I was shocked that my 4 year old kept eating and eating (he hardly eats anything) and even asked for more. So thank you! I made a few changes, I used left over turkey from a turkey dinner we had a few days ago. I also used regular mustard instead of the mustard powder, because I didn’t have any on hand, and I didn’t add the almonds. I will definitely try this again with all the correct ingredients, but thought I might let you know it worked with what I did. Thanks again!! P.S. Your blog is my FAVORITE cooking blog, everything I have made has been delicious.

  36. Toni McD says:

    I finally made this soup and it is soooo good! I love that it makes a lot and heats back up super easy. Such good flavor. Yum!

  37. […] Adapted from Mel’s Kitchen Cafe Share this:TwitterFacebookLike this:LikeBe the first to like this […]

  38. Carolyn says:

    I LOVE this recipe- I just copied it into “my book” because I’ve looked it up here so many times. I’m making this tomorrow with leftover turkey instead of chicken, and with homemade turkey stock I just made from the Thanksgiving reminents. I did this last Christmas – it was great. Thanks for this awesome recipe – it’s a family favorite!!!

  39. Gina says:

    I found this recipe on Pinterest, and now that we have cooler weather in the south, I thought it would be a perfect fall soup. It certainly did not disappoint. I followed the ingredients to a “T”, but made in the crockpot, and then did the thickening step with the butter, flour, and cream at the end and transferred back to the crockpot to simmer for a little while. Thank you so much for this fabulous recipe – definitely as good as, if not better than any restaurant version. When I make it on the weekend, I will use the recommended steps, but I definitely wasn’t disappointed with how the crockpot version turned out either. Thanks again!!!

  40. Jamie says:

    I made this last night and it was delicious! In an effort to make it a little healthier, (I’m trying to be good) I cut the butter and flour in half. It was not as thick, but still really, really good. So good that I may have foiled my attempts to make it healthier by eating 3 bowls of it. And I seriously considered eating it for breakfast this morning. Thank you!

  41. Erin says:

    Any tips on how to make this a crock pot recipe?

    • Mel says:

      Erin – I’ve never made this in the crockpot but I’m pretty sure someone (or a couple people) have mentioned in the comments that they have. I’ve made it on the stovetop and kept it warm in the crockpot lots of times but never start to finish in the crockpot.

  42. Alles says:

    The boy wandered downstairs into at about 4 PM barely awake and the first thing he said is “that smells [email protected]$in awesome” which in my house is definitely a compliment 🙂 The spoonfuls that I’ve been sneaking taste lovely!

  43. […] This is a hearty, chunky, veggie laden, and delicious soup! Thanks to my sister-in-law, Melanie, at Mel’s Kitchen Cafe. She gave this to me a loooong time ago, when we were both practically newly weds. 🙂 Oh, one more […]

  44. […] This is a hearty, chunky, veggie laden, and delicious soup! Thanks to my sister-in-law, Melanie, at Mel’s Kitchen Cafe. She gave this to me a loooong time ago, when we were both practically newly weds. Oh, one more […]

  45. Hilary says:

    This soup is DELICIOUS!!! Made this last night for supper and we were all licking our bowls clean – I added about a teaspoon of sherry to the “adult” bowls of soup and I thought that was a really great addition. Served it in your bread bowls which were also terrific – our 4 children really got a kick out of being able to “eat” their bowls. Finished everything off with your magic vanilla ice cream which again, was a stellar recipe. Thank you so much for all that you do! 🙂

  46. adrienne says:

    This soup is so yummy. I made it a few weeks ago and it was gone in a flash. I’m making it again tonight for dinner and plan on hoarding all the leftovers for my lunches this week… Sorry honey 😉

  47. Karrissa says:

    The words amazing, awesome, and delicious were all exclaimed while devouring this wonderful soup for dinner tonight! Thanks for the recipe, I absolutely love your website!

  48. Beth says:

    Just had to finally make a comment. You are unbelievable!!! I made the Italian Bread Bowls and the Chicken and Wild Rice Soup for dinner a few nights ago and I just had leftovers for lunch. Soooo very satisfying. It was my first attempt at bread bowls and I was very apprehensive as to how they would turn out. But, I have to say your yeast tutorial was a great help-thanks. My husband was so excited when he saw them and even more so when he started eating. Both recipes are to die for, as are any of your recipes I’ve tried. I want to try everything you put on your blog. However, I have to pace myself. I have already had to beef up my daily walk routine to 6-7 miles/day just to fend off the extra lbs. as it is. Oh, but it is soo worth it. Thanks for always sharing. You are much appreciated.

  49. Danielle says:

    Melanie, you have hit another home run in the soup department! We had this last night with your awesome bread bowls. UBER yummy.

    If anyone else out there is cooking for someone who is lactose intolerant, Earth Balance and cashew cream were great substitutes for the butter and half and half.

  50. Andrea says:

    Amazing!!! I made this last night and the verdict is in… “The best chicken and rice soup I have ever had,” says my hubby. I used full on heavy whipping cream ( I thought I picked up half and half at the store) and it was very very creamy!! Thanks for sharing. I just found your site last week and I am enjoying exploring it.

  51. Hi! I’ve had this recipe bookmarked forever, and finally made it last night. It is DIVINE! It is going on my “Must make a lot” list! Thanks so much! (I facebooked it as well- under DoubleDippedSweets.)

  52. Stacie says:

    First I just have to tell you that I LOVE your blog! I got married last year and I was nervous about cooking because I had never done it before, but I found your blog and it’s made learning how to cook so easy, thanks for being such a great teacher! 🙂 I made this soup a of couple days ago, which was the first time I’ve ever used curry powder (I’ve been scared of it!) and it was delicious and we loved the curry flavor! Thanks again for sharing your recipes, they are the best!

  53. AJ says:

    I just made this for the first time couple of nights ago and although I had to adapt a little bit to fit it to what I had, it was delish. It did make tons of leftovers, but my hubby and I are definitely OK with that. Such good flavor and it was pretty fast and easy. Thanks for all of the wonderful recipes. This is the first place I look if I am looking for an idea for a meal or a treat.

  54. Mel says:

    jen – thanks for the smile (visual of passing out from food bliss!). I’m thrilled you liked this recipe!

  55. jen says:

    wow. this is wonderful!! the whole family loved it. if you want to be bad, add a little more curry and a little cream. sooo gooood! we dipped fresh bread in it and then just passed out from food bliss!

  56. n82 says:

    My family totally loved this soup. Thanks for a wonderful recipe. I am looking forward to trying more dinners out from here.

  57. Kristen says:

    So there aren't to many things my 15 mo will eat a whole bowl of but I think she would eat this for every meal! It was fabulous and I loved it too. I have to say, I want to try almost every recipe that comes over my email. I love your blog, thanks!Trying the oatmeal chocolate caramel bars next. 🙂

  58. Kristen says:

    So there aren't to many things my 15 mo will eat a whole bowl of but I think she would eat this for every meal! It was fabulous and I loved it too. I have to say, I want to try almost every recipe that comes over my email. I love your blog, thanks!Trying the oatmeal chocolate caramel bars next. 🙂

  59. Melanie says:

    Kristen – thanks for your comment! It was so nice and I am thrilled your 15 month old went crazy for this soup. What a relief after taking the time to fix dinner!

  60. Melanie says:

    Stacie – that’s funny about your husband’s request for a name change. Sorry the over abundance of nuts wasn’t a hit but I’m glad that overall, you liked the end result!

  61. Stacie Aho says:

    I made this two nights ago. The flavors were fabulous! I loved the mushrooms combined with the wild rice and all the creaminess. So good. One problem we had though was TOO many nuts! My husband said it should be called “nutty soup”. I’m sorry! I absolutely love nuts too, so I was surprised. Next time I’ll be using 1/4 c instead of 1 c.

    SO yummy though!

  62. Melanie says:

    Sheena – thanks for letting me know this was a hit!

  63. Sheena says:

    This was a HIT in my house! Thanks for posting! Sooo yummy!

  64. mini-mcgoo says:

    Awesome! I’ve been looking for a Wild Rice Soup recipe for a good long while…thanks for a great one. This is going on my soup rotation. During the winter I make a big pot of soup a week; for lunch, easy dinner, etc. Hmm…and you have bread bowls…

  65. Melanie says:

    Hi Cassie – I have two great bread bowl recipes posted here:

  66. Anonymous says:

    Hi Melanie. Do you happen to have a bread bowl recipe? I see you use them with many of your soups.


  67. Melanie says:

    Jonelle – you are brilliant! I have been dying for a substitution for creamed soups. I don’t use them. I think they are terrible and overprocessed but I am missing some of my recipes that I used to love that call for them. Now I know what to do. Thanks for letting me know!

  68. Jonelle Hughes says:

    Mel- I am making this for our freezer meals group, because it is a fave of ours. I like to make your orange chicken, and serve it over wild rice. I always make extra rice, and then make this the next day! Then.. I had an idea! I do not like Cream of soups… at all, the msg, sodium, etc.. So, I make an extra batch of this. I puree it with my stick blender, and freeze it in 10 oz. portions. The flavor when added to meals that call for the Cream of’s is WORLDS better! Thank you Mel!

  69. Melanie says:

    Lani – thanks for letting me know you liked this soup! Perfect for snowy weather!

  70. Lani says:

    Made this soup a few weeks ago when it was cold and snowy here in Alpine, Utah. We loved it!!! My sister-in-law sent me the link to your blog. Thanks so much for posting all the yummy recipes.

  71. jaesi says:

    oh. my. !!!.I can not wait to try this. And snow? ya….Im not a fan.

  72. Melanie Anne says:

    Yipee–soup season! I am with you I love this recipe. Erin shared it with me a few years ago! It is really delicious–and I love the almonds–so unusual in a soup! Thanks!

  73. Tasty Trends says:

    i can’t believe it is snowing there!!! our weekend in ohio was sun filled 80 degrees!this soup looks wonderful! perfect for a cold snowy day!

  74. Melanie says:

    Jan – well didn’t you make my day with your comment? Thank you so much. I can’t even imagine my little boys turning into teenagers yet but everyone tells me the time will go fast. I’m so glad you liked this soup – I agree, it makes a lot of food! Thanks again for your comment!

  75. Melanie says:

    The Nephew’s – Thanks for commenting! As for the crockpot – that’s an interesting question. If you did attempt it, it would definitely need the prep work of sauteing the veggies/chicken and adding the flour and broth to get it thickening on the stove before putting it in the crockpot. I think if you did all of that and added in the half-and-half you could keep it simmering in the crockpot and see how it turns out. Let me know if you try it!

  76. Calypso says:

    This was the perfect thing to make yesterday! I took many liberties with it, including using milk. All of my changes are shown here ( Great for the changing of the seasons.

  77. Melanie says:

    Alicia – what a sweet comment! Thanks for letting me know you made and enjoyed this soup. Your comment made my day. Thank you!

  78. Melanie says:

    Hey Julianne – don’t feel embarrassed! I’m always one for trying substitutions if they aren’t too crazy – I think milk would work fine but I wouldn’t add cornstarch because there is already flour in the initial roux for the soup. I would add milk and expect a thinner soup but it will probably still taste great and who knows, maybe after simmering for an hour plus, it may thicken right up. If you do go the milk route, I wouldn’t use skim, if at all possible – I would probably stick to 2% or higher. Let me know if you try it. Also, I do have two great recipes for bread bowls that I’ll post soon – unless you want them RIGHT away then email me and I’ll attach them back in an email (for some reason I can’t find your email…).

  79. Julianne says:

    You know what I might try (I just thought of this after I posted my last comment) — I might try a little bit of plain yogurt in with the milk. It may mess up the whole soup, so I’ll let you know. Luckily I have a wonderful, non-picky, non-complaining eater for a husband, so even if it totally bombs, he’ll eat it. Whoohoo!

  80. Marisa says:

    I can totally sympathize with you dreading and loving the cold! I can’t believe you have snow?!? We were walking outside in shorts today here in Ohio. But I feel your pain because we are Utah natives and are used to the crazy october Snow!The soup looks phenomenal and I can’t wait to try it….in a few weeks. I pray we don’t get snow before then 🙂

  81. Lisa says:

    That looks so good in the bread bowl.

  82. Vanessa Shannon says:

    2 inches on the ground at my house this morning….BOO! Soup looks yummy, I will have to try it. Are we still on for this coming weekend?

  83. Melanie says:

    Anonymous – thanks so much for your comment. I love when people comment back letting me know changes to a recipe that have been successful and that is great that the 1% milk worked like a charm! Thank you, again…I appreciated your comment and kind words.

  84. Melanie says:

    Joanna – so glad you liked this! Thanks for sharing your tips.

  85. Psychgrad says:

    Snow? Yuck. I’m not ready for snow. Like the soup bowl! I’m going to have to make a soup and serve it in a bread bowl – so much more interesting than a regular bowl.

  86. Woodstock Family says:

    Melanie, oh my goodness! this blog is awesome! I’m definitely going to be using your blog as a staple in my weekly recipe planning! I got your blog from Tori and I heard you’re coming to do a food demonstration in our ward, I can’t wait! Let me know about next week, I hope everything is going well with you, KristaBy the way, you can check out our family’s blog at

  87. Emily says:

    Melanie check out my blog to recieve an Excellent Blogging award!

  88. Deborah says:

    Yeah, I was mad that it was snowing until I realized I could make chili for dinner!! This soup sounds so good – and I’m always a fan of the bread bowl!

  89. Colleen says:

    This looks delicious and SO decadent! Perfect for a snowy night in!

  90. Melanie says:

    Norah – great way to use up leftover turkey – I’ll have to remember to use it in this soup. I bet it was great. Thanks for letting me know!

  91. Patsyk says:

    Snow, in October? I’d be devastated!That soup, however, looks incredible! I love how you serve it in a bread bowl… true comfort food.

  92. Melanie says:

    Jodee – I agree – this soup is perfect for the winter. So glad you and your husband like it!

  93. Jan Russell says:

    I made this at lunch time today (halved it, and it still made a ton!) and it was DELICIOUS – I started tasting it during the last few minutes of cooking, and couldn’t stop! Also, for some reason, I’ve been picturing you as the mom to teenage boys, instead of toddlers! You are adorable! I loved reading a bit about you – congrats on baby boy #4 on the way! You have really inspired me with your blog to become a better cook for my family! Thank you!

  94. grace says:

    snow? say it ain’t so! i’m so not ready. tears. moving on–awesome soup, but i’m mostly in love with your bread bowl. it takes any soup to a completely new level. 🙂

  95. Angie says:

    Just wondering if you simmer it with or without a lid?

  96. Leslie says:

    SNOW??? i am so very jealous. It was 90 and humid here in Tampa today, YUCK!I am loivng the soup in the bread bowl!

  97. Melanie says:

    Angie – I simmer without a lid.

  98. Julianne says:

    Thanks Melanie — I think I’ll try it with 2% milk soon. I’ll let you know how it goes. I don’t need the bread bowls recipe ASAP, but if you so desire, you can email them to me ([email protected]). Otherwise, I can completely wait for you to post them on your cooking bloggie — they just look so tasty!

  99. Melanie says:

    Anonymous – wow! That’s a real compliment if the soup is indeed as good as Panera’s. Thanks for checking in and letting me know!

  100. Norah says:

    I made this last night but I used leftover turkey instead of the chicken. It was really a great soup. Thanks for sharing. I just linked to this recipe from my blog.

  101. Emily says:

    Oh yum! We are coated in the white stuff too! I am sooooo not ready to winter! But soup does make it better!

  102. Julianne says:

    OK, since I am by no means anything close to a “cook”, what would happen if I used milk instead of half-and-half, and then thickened it with cornstarch or something like that? I’m almost embarrassed to ask. But there you go.Oh – and do you have a recipe for your bread bowls, or do you buy them? Not that I would make them myself, but maybe I can convince Ryan to do it for me…

  103. Melanie says:

    Nina – great idea to use a roasted chicken. I love how tender they are and you are right, they have great flavor. I’m glad you enjoyed this recipe. Thanks for checking in and letting me know!

  104. Katie says:

    Mmmmmm… soup in a bread bowl is the BEST fall meal!

  105. Alicia says:

    This recipe is how I found your blog. I made it last night and it was delicious. I love the site. Now instead of check my cookbooks, I come straight here for the best recipes.

  106. Jodee says:

    This soup is SO good! I have made it over and over again this winter. It is hearty enough for my husband and perfectly delish for me! Thanks again for ANOTHER yummy recipe!

  107. Tami says:

    The soup looks delish. Have you ever made your own bread bowls? I’d love to have your recipe. Hope everything is great. Tami

  108. Julie Nephew says:

    Thanks for the great recipe!! Do you think it could be cooked in a crock pot??? I’m always trying to find new/easy things to whip up while I’m at work. Thanks again!!

  109. joanna.crabtree says:

    I made this tonight with the bread bowls.. and can I just say that it was amazing! I used regular half and half because we don’t eat things with high frutcose corn syrup and the fat free ones that I saw had the corn syrup in it.. .however….. the soup was amazing and so were the bread bowls!

  110. Kevin says:

    That chicken soup looks good. I like the use of the wild rice and the bowl!

  111. Nina says:

    To save a little time, I purchased a roasted chicken from my grocery store’s deli. They are marked down quite a bit once they go into the cooler after the deli closes for the day, so it was convenient and economical! I think it added a little depth to the flavor as well. All of the chicken and wild rice soup lovers in my family AODRED this recipe–thank you for sharing! 🙂

  112. Anonymous says:

    I had the creamy chicken and wild rice soup at Panera and started searching for a recipe I could try at home. This was absolutely DEEE LISH!! ~much better than Panera. It has immediately become a family favorite. Thanks for posting!

  113. Anonymous says:

    I made your soup for a get-together tonight. I substituted 1% milk for the half and half and don’t think it compromised the flavor or thickness at all. I had many recipe requests and emailed your blog to 5 people tonight! Thanks for sharing your fabulous recipe!

  114. kitchenbelle says:

    This looks DELICIOUS!

  115. Anonymous says:

    HELLO, I found ur blog lookin 4 a recipe like Panera’s “Crmy Chix & Rice Soup” (i crave it everyday).
    Heres my problem; I have a modest kitchen w/ NO VENTILATION & the whole house gets hot if I cook in the summer. Tomorrow im goin 2 try make a similar soup in my CROCKPOT, which doesn’t effect the a/c. Ive never made “soup” before, but i make a mean chix’n’dumplings, which is close.
    I picked up ingredients i like, but dont know if im missin something crucial or what order to start in & how i should prep/add the chix so that its sure 2 b tender. If i boil it in broth (w/ rice?) then add it to the crockpot, will it get tender or tough?
    I HAVE: 1 whole chix + 1 extra breast/ chix broth/ brown rice(not instant)/ baby carrots/ celery/ grn cabage/ shiitake mushrooms/ box frozen spinach/ 2 ears of corn/ 1 can cream of chix/ 1 can cream of mushroom/ flour, (& common seasonings like grd pepper, garlic powder & minced, rosemary, thyme, etc, but i have no curry, celery salt, onion powder).
    I totally 4got i couldve bought heavy cream, instead of the “Cream of” soups, but i do have Almond Milk (?).

    Im REALLY sorry 4 the annoyingly long post, but i spent way 2 much $ on this idea & now im nervous how all the items well hold up, & what i should do 2 the chix & rice. I dont just throw it all in do i, dont i have to cook the chix & rice before hand? Does it matter if its 4 or 8hrs in the crockpot?
    Any suggestions from anyone would be sooo fantastic! My goal is: Panera’s Crmy Chix & Rice Soup w/ an upgrade in vegetables, crockpot style. Thanks a mill in advance to any & all. XOXO!!

  116. Melanie says:

    Anonymous – Your ingredients sound a bit different than what this recipe calls for (since this recipe doesn’t use cream of mushroom or cream of chicken soup or spinach, etc., and I’ve never had the soup at Panera but I’m sure based on what you are trying to do, you could create a delicious soup with your ingredients. If I were you and wanted to make it work in the crockpot, Iw ould saute all of the vegetables and add them to the crockpot with the chicken and other ingredients. Good luck!

  117. Jamie says:

    This soup sounds delicious. I am looking forward to fall, and all the soup and bread baking that comes with it. I am using your recipe as inspiration for tonight’s dinner. Thanks!

  118. Julianne says:

    Ahem – now for my 4th comment on this recipe…

    Last time we made this (winter of 2008) I froze the leftovers, since it does make a lot. We just thawed and re-heated it, all done in the microwave, last night. Verdict:

    It was SO good. The cream didn’t separate like I thought it would, and the chicken was still very tender. Nothing was soggy and it was really just perfect. I wish I would’ve thought to make bread bowls in advance.

    Anyway, just another (and my last, I promise!) comment to let you know that this freezes supremely well.

  119. Melanie says:

    Julianne – don’t stop now! I love your comments. I’m glad this soup reheated well especially because it makes a ton and I’m glad to know freezing the leftovers will work.

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