Wild Rice Soup
Print Recipe

Creamy Chicken And Wild Rice Soup

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Soup
Servings: 10
Author: Tim And Angi


  • 3 cups wild rice cooked, approx 1 cup dry
  • 2 tablespoons olive oil
  • 3 chicken breasts boneless skinless, cubed
  • 4 tablespoons butter
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 stalk celery chopped
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth up to 8 cups
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Morton Nature's Seasons Seasoning Blend
  • 8 oz evaporated milk canned
  • 1/4 cup chives minced, optional


  • Cook rice as directed. *
  • In a large saucepan, cook chicken until brown in olive oil. Remove from pan and set aside.
  • In same saucepan, saute the onion, carrot and celery in butter until tender.
  • Stir in flour until blended.
  • Gradually add broth.
  • Stir in the rice, chicken and spices.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  • Stir in milk; cook 3-5 minutes longer.
  • Garnish with chives.


Serve with corn bread muffins or your favorite bread.
*We use our electric pressure cooker and cook 1 cup of rice with 3 1/4 cup water for 20 minutes on high heat with 10 minute natural release followed by quick release. Drain and discard water.