Creamy Chicken and Wild Rice Soup

    7 hours

    A lusciously thick chicken soup that is guaranteed to go down well. Chicken is simmered with wild rice, onion, celery, condensed soup, milk, carrots and flaked almonds. Enjoy during those cold winter months.

    49 people made this

    Serves: 8 

    • 190g uncooked wild rice
    • 250ml water
    • 250ml water
    • 50g butter
    • 2 skinless, boneless chicken breast fillets, cubed
    • 1 onion, diced
    • 65g celery
    • 2 (295g) tins cream of chicken condensed soup
    • 625ml milk
    • 1 1/3 (300g) tins sliced carrots, drained
    • 3 tablespoons flaked almonds
    • 75g butter
    • 3 tablespoons dried parsley

    Prep:15min  ›  Cook:45min  ›  Extra time:6hr soaking  ›  Ready in:7hr 

    1. Soak rice in 250ml water for 6 to 8 hours. Drain.
    2. Bring 250ml water to the boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
    3. In a medium saucepan, melt 50g butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
    4. In a large pot, combine chicken soup, milk, chicken mixture, carrots, almonds, 75g butter and parsley. Bring to the boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.

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    Reviews in English (38)


    I'm giving this four stars, only because I made enough changes to make it so. This would be mediocre, at best, without the changes. After all, it's still just doctored up canned soup. I used fresh carrots rather than canned, added mushrooms, cooked crumbled bacon,fresh minced garlic and a glug of white wine. This was way too thick for my liking, but was easily remedied by throwing in some chicken stock. The soaking step for the rice simply isn't necessary---just cook it beforehand as the package directs and add it at the end. The final result was very good, but it was a lot of tinkering around for what was still canned soup. I would have been better off, and with the same amount of work, just making the darned soup from scratch.  -  24 Apr 2008  (Review from Allrecipes US | Canada)


    I love this recipe! The first time I cooked it, the wild rice was still a little bit stiff, even after soaking for nearly 7 hours, so the second time I cooked it, I put the whole works in the crockpot for a few hours after it was all mixed together, and it was DELICIOUS! My husband even liked it, and he is not a big fan of wild rice/chicken dishes. My Dad and his girlfriend loved it too, as did my Mom. I will definitely make this again and again. It freezed beautifully, so I pull out one serving at a time for my lunch and microwave and stir until it's warm enough to eat. Yum!  -  30 Jan 2006  (Review from Allrecipes US | Canada)


    This soup is awesome. Instead of soaking the wild rice over night I just precooked it then added it to the soup mixture. Besides being a hardy meal, it is super easy. It goes great with homemade wheat bread.  -  01 Mar 2006  (Review from Allrecipes US | Canada)