Chicken and Wild Rice Soup Recipe - This creamy soup is so delicious and flavor. It's a family favorite and great fall soup.

Chicken and Wild Rice Soup

A filling soup that takes advantage of easy to find ingredients. The slivered almonds make all the difference in this Chicken and Wild Rice soup.
Course Soup
Cuisine American
Keyword chicken, rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 cups
Calories 324kcal


  • 6 oz box of long grain and wild rice original or chicken flavor, Uncle Ben’s (use the seasoning packet)
  • 4 strips of bacon diced
  • 4 oz of button mushrooms sliced
  • 1/2 medium yellow onion diced
  • 3 Carrots diced
  • 1/2 cup Celery diced
  • 3 Tbsp All Purpose Flour
  • 2 Tbsp sherry
  • 1 can Chicken Broth
  • 2 cups shredded cooked chicken
  • 1/2 tsp thyme
  • 1/2 cup Milk
  • 1/4 cup heavy cream
  • 1/4 cup sour cream
  • salt and pepper
  • Toasted slivered almonds


  • Cook rice according to package directions. In a large pot over medium-high heat, saute bacon pieces until crisp, about 8-9 minutes. Remove bacon to a paper towel lined plate. Reserve drippings, lower heat to medium, and add mushrooms and onions. Cook until onion is translucent, about 5 minutes. Add carrots and celery and cook an additional 5 minutes.
  • Stir in flour and and cook for 1 minute, stirring constantly. Add sherry and deglaze the bottom of the pot, scraping up the bits on bottom. Stir in broth, cooked wild rice, chicken, and thyme. Bring soup to a boil. Add milk, cream, sour cream, and bacon pieces. Season to taste with salt and pepper. Continue to warm soup to temperature but not boil. Garnish with almonds and bacon if desired.



Serving: 1cup | Calories: 324kcal | Carbohydrates: 25g | Fat: 16g | Sugar: 3g | Vitamin C: 14.9mg | Calcium: 60mg | Iron: 1.4mg