Creamy Chicken and Wild Rice Soup

Looking for a tasty way to dress up last night’s leftover chicken into something new and exciting? This Creamy Chicken and Wild Rice Soup recipe are sure to do the trick. Perfect for a weeknight leftover meal that doesn’t feel like leftovers at all.

Creamy Chicken and Wild Rice Soup

5 from 1 vote


  • 4 cups chicken broth

  • 2 cups water

  • 2 cooked, boneless chicken breast halves, shredded

  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3/4 cup all-purpose flour

  • 1/2 cup butter

  • 2 cups heavy cream


  • In a large pot over medium heat, combine broth, water, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  • In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

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