Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
 This is a great kid lovin’, adult pleasin’ recipe I got from my dear friend Kristine. I have changed it somewhat to incorporate more of the ingredients I keep on hand. It should only take about 60 minutes from start to finish and is delicious with my  

Creamy Chicken and Wild Rice Soup
 Time: 1 hour
Servings: About 15 main course servings.
Recipe from Kristine Anderson

1 large pot full of water
4 chicken breasts (you can start with that!)
10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 sm cans mushrooms
4 cans cream of chicken soup (I use the 98% fat free)

1. Fill up your large pot with hot water add the chicken, onion, bullion, salt, and pepper and bring to a boil. Reduce heat to medium and simmer about 25 minutes.

2. Stab each chicken breast with a fork, lift out of the pot, and use scissors to cut/shred it up. Put shredded chicken back in the pot. The chicken should be cooked through.

3. Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and the seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

4. Add the cream of chicken, turn up the heat and let it come to a boil. Once the soup is thickened just a bit (just a few minutes after it return to a boil) you are ready to eat.
This goes great with my Easy and Fast Breadsticks. Enjoy!


Post a comment!


  1. 1
    June 8, 2010 at 7:25 pm

    I made this last night. My family said put it on the top ten list. They all took more for lunch today. Loved it!

  2. 2
    September 16, 2010 at 3:24 pm

    You so make me want to cook…

  3. 3
    October 23, 2010 at 7:55 pm

    Jamie you are the cooking queen! I have tried so many of your recipes and people think I am the bomb now! 🙂 I brought this yummy soup and your easy breadsticks to my family Halloween party last night and everyone just died over it! And they are sooooo HARD to please, especially my parents, and they stole the leftovers and took them home! 🙂 Thank you for all of your awesome recipes and super easy instructions! Love you 4ever!


  4. 4
    January 13, 2011 at 3:46 pm

    I made this last night and it was so so good!
    I love your recipes, everything I've tried as been amazing.


  5. 5
    May 24, 2011 at 8:28 pm

    Love your blog! Can this recipe be frozen?

  6. 6
    May 25, 2011 at 2:59 am

    Yes…freeze away!

  7. 7
    November 8, 2011 at 1:00 am

    Hello! I made this the other night and I halved everything for my small family. There didn't seem to be much rice in it. Should I put in two boxes of rice next time instead of one box? Thanks!

  8. 8
    November 8, 2011 at 1:17 pm

    You can add another box of rice. The only drawback is, if you have leftovers the rice continues to soak up the liquid once it's in the fridge so you will be left without much broth. However…I seem to do it all the time and we still enjoy it. Good luck!

  9. 9
    December 5, 2011 at 9:21 pm

    I have loved all your recipes!! Thanks for sharing your blog with us! I am one of those dummies that needs to know how much water is a full pot of water. That is way not specific enough for me. Can you guesstimate how many cups?
    Thanks so much!!

  10. 10
    December 6, 2011 at 2:25 pm

    Hi Kandis,
    Thanks so much for your question. I would imagine it's about 20 cups of water. Start there…if it tastes a bit strong add a little more at the end. But I think you should be good. Good luck!

    • 11
      February 7, 2014 at 9:43 pm

      yes just double the water for the rice exmlpae 2 cups rice 4 cups of water arent rice cookers great i love them too .if you 3 cups rice 6 cups of water got the idea

  11. 12
    February 21, 2012 at 7:02 pm

    YUM, made this this morning for dinner tonight. It's on “warm” on my crock pot right now and I keep eating it. Delicious! Thank you.

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