I am looking for a recipe. Cream Of Chicken and Wild Rice Soup. Help?

posted 3 years ago in Cooking
Post # 3
9949 posts
Buzzing Beekeeper
  • Wedding: June 2013

Sauté some onions, add cut up chicken thighs, saute them a bit, add some smoked paprika,  add chicken broth, add chunks of butternut squash, and simmer for a while.  Meanwhile, cook wild rice.  When the rice is done, add it to the soup.  Then add a bit of cream.  It’s delicious!

Post # 4
42157 posts
Honey Beekeeper
  • Wedding: November 1999

@Waitingbee57:  This is a reasonable facsimile of Panera’s soup. The original recipe had a full cup of flour. but that makes a soup that is incredibly thick. You can use more flour if you like.



  • 6 cups chicken broth
  • 2 chicken breast halves ( cooked, boneless and cubed)
  • 1 (6 ounce) packages long grain and wild rice blend, quick cooking version ( You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3/4 cup butter ( 12 tbsp. or a stick and a half)
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups light cream ( can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)


  1. Open rice, pull out seasoning packet and set aside.
  2. In a small bowl, combine pepper and flour. Set aside.
  3. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  4. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  5. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  6. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
  7. Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I’ve also used fat-free half and half with no appreciable difference in flavor. Enjoy!

Post # 5
24 posts
  • Wedding: August 2014

Lets see i’m a big make it up as a I go along so this is what I would do…

Satue some onions and garlic in butter…onions go in first then garlic a little bit later, you dont want to burn the garlic. Then add some flour, eye ball it depending on how much soup you are needing to make. It should mix with the butter and be a slightly thick paste. This is called roux. let it cook for a few minutes over medium heat. Then whisking rapidly I would add a mixture of milk and heavy cream. It should be thicker then what you want and I would thin it out some with chicken broth. 


In a seperate pan I would cook my chicken, on the bone thighs in butter with some sage and rosemary. I would also add some diced carrots and celery to the pan and let it all cook together and get yummy and browned. I would pull the meat off the bone. dice it up and then throw all the drippings from the pan into the soup. Make your rice and once cooked throw it all in. 


Obviously season how you want I would use season salt, sage, rosemary, pepper and maybe a little tiny bit extra garlic salt. You also wouldnt have to use heavy cream, whole milk would work just fine. The biggest thing is to keep the heat very low on your cream soup because you dont want the cream to break and it will if it gets to hot. In fact you can do that part last instead of first to help prevent this. Hope this helps, I’m hungry now…lol

Post # 6
3249 posts
Sugar bee
  • Wedding: August 2013

Off the top of my head… Sautee chicken in the bottom of a stock pot, remove the cooked chicken and make a roux integrating the drippings. If you want onions or mushrooms, sautee those with thhe chicken Add milk and chicken (or vegetable) stock to create the desired consistency, and season to taste.  While dong this, prepare rice separately, using chicken stock if you have enough, and cut the chicken to desired size.  Any veggies you want, throw in the broth to cook.  When vegetables are cooked, add rice and chicken, heat through.  Bang.

Post # 11
1311 posts
Bumble bee
  • Wedding: January 1994

Soup is something I love to make when its cold. Just throw together some broth in a pot, add some sauteed chicken breast and cooked wild rice. Add some carrot/onion/celery mix (trader joes sells this pre-cut and rinsed in their fridge section). Maybe add some rosemary. If you want it creamy add some cream if you want. 

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