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!
Rave Reviews for This Soup
I’m not the only one completely enamored with this version of creamy chicken and wild rice soup!
Stacy says: THIS IS AMAZING! Most of my family aren’t fans of soups/stews (I know. They are weird.) But they ALL ate this and loved it! Perfect for a cold day and even better reheated the next day. ⭐️⭐️⭐️⭐️⭐️
Michelle says: Mel, long time reader who has never commented but after five years of coming to your site for this soup(and many others!) I had to say this is hands down the best soup ever. Always gets rave reviews and I share it with lots of friends. It’s a go to for bringing to pot lucks, friends who are sick, and just for family dinners too! Making it right now and can’t wait. ⭐️⭐️⭐️⭐️⭐️
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! ⭐️⭐️⭐️⭐️⭐️
What to Serve With This
Creamy Chicken and Wild Rice Soup
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
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
Recommended Products
Recipe Source: adapted from my sister-in-law, Mary G.
Recipe originally posted October 2008; updated October 2022 with new photos, recipe notes, etc.
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.
oh. my. !!!.>I can not wait to try this. >>And snow? ya….Im not a fan.
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!
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!
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!
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!
This was the perfect thing to make yesterday! I took many liberties with it, including using milk. All of my changes are shown here (http://theretohereandwhat.blogspot.com/2008/10/magical-leftovers.html). Great for the changing of the seasons.
Alicia – what a sweet comment! Thanks for letting me know you made and enjoyed this soup. Your comment made my day. Thank you!
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…).
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!
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 🙂
That looks so good in the bread bowl.
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?
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.
Joanna – so glad you liked this! Thanks for sharing your tips.
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.
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, Krista>By the way, you can check out our family’s blog at http://www.woodstockwoodstock.blogspot.com
Melanie check out my blog to recieve an Excellent Blogging award!
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!
This looks delicious and SO decadent! Perfect for a snowy night in!
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!
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.
Jodee – I agree – this soup is perfect for the winter. So glad you and your husband like it!
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!
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. 🙂
Just wondering if you simmer it with or without a lid?
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!
Angie – I simmer without a lid.
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 (tulaneclay@gmail.com). Otherwise, I can completely wait for you to post them on your cooking bloggie — they just look so tasty!
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!
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.
Oh yum! We are coated in the white stuff too! I am sooooo not ready to winter! But soup does make it better!
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…
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!
Mmmmmm… soup in a bread bowl is the BEST fall meal!
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.
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!
The soup looks delish. >Have you ever made your own bread bowls? I’d love to have your recipe. Hope everything is great. Tami
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!!
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!
That chicken soup looks good. I like the use of the wild rice and the bowl!
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! 🙂
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!
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!
This looks DELICIOUS!
HELP, I NEED ADVISE!!
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!!
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!
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!
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.
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.