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Chicken and Wild Rice Soup Recipe - This creamy soup is so delicious and flavor. It's a family favorite and great fall soup.
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5 from 4 votes

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup made with succulent chicken, wild rice, and tender vegetables stewed in a rich broth that comforts the soul. A touch of bacon and slivered almonds take this soup to the next level.
Course Soup
Cuisine American
Keyword chicken, rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 cups
Calories 324kcal
Author Rachel


  • 4 strips Bacon diced
  • 4 oz Mushrooms sliced
  • ½ cup Yellow Onion diced
  • 3 Carrots diced
  • ½ cup Celery diced
  • 3 tablespoon All-Purpose Flour
  • 2 tablespoon Sherry
  • 5 cups Chicken Broth 40 ounces
  • 6 oz Long grain and Wild rice I use Uncle Ben's Original
  • 1 lb Chicken Breasts
  • ½ teaspoon Thyme, dried
  • ½ cup Milk any percentage is fine
  • ¼ cup Heavy Cream
  • ¼ cup Sour Cream
  • Salt and Pepper
  • ½ cup Toasted, Slivered Almonds see note at the bottom for how to toast almonds


  • 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.
  • With the drippings still in the pan, 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 cook for 1 minute, stirring constantly. Add sherry and deglaze the bottom of the pot, scraping up the bits on bottom.
  • Stir in broth and thyme. Bring soup to a boil.
  • Add in the wild rice and seasoning packet. Stir. Sink the chicken breast cutlets into the soup. Cover, reduce heat to a simmer, and cook until the chicken is cooked through, and rice is fully cooked (about 20 minutes). Remove chicken and shred.
  • Put shredded chicken back in. Add milk, heavy cream, sour cream, and bacon pieces. Season to taste with salt and pepper. Serve hot. Garnish with almonds and more bacon if desired.


I use Uncle Ben's original or chicken flavor for this soup because it is the easiest to find. I like a mix of wild rice and long grain, rather than 100% wild rice. 
To toast the almonds, spread them on a cookie sheet in a single layer. Put in the oven on broil. Set the time for 6 minutes. They should start to just slightly brown. If not done, set the timer for 1-2 more minutes and check. Almonds can burn quickly so keep an eye on them.
Slow Cooker Directions
  1. In the crockpot, add the mushrooms, onion, carrots, celery, 2 cups chicken stock, uncooked chicken breasts, thyme, to a large slow cooker.  Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the chicken is cooked through.
  2. Cook rice according to package directions in a separate saucepan with 2 ¼ cups chicken broth.
  3. In a separate saucepan over medium-high heat, sauté bacon pieces until crisp, about 8-9 minutes. Remove bacon to a paper towel lined plate. Whisk in the flour until combined and cook for 1 minute, stirring frequently.  Deglaze the pot with sherry. Then whisk in the milk, heavy cream, and sour cream until combined and continue heating until the mixture thickens. Remove from heat and add to soup.
  4. Shred the chicken. Add the rice, bacon, and chicken into the soup. Garnish with slivered almonds.
Instant pot
Use the same directions as the slow cooker, except cook on high pressure for 30 minutes, followed by a 10-minute natural release.


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