Lightened-Up Creamy Chicken and Wild Rice Soup

Three bowls of Lightened-Up Creamy Chicken and Wild Rice Soup are photographed from the top view.

5 from 1 reviews

Recipe for Lightened-Up Creamy Chicken Wild Rice Soup – My version of the classic creamy chicken and wild rice soup is thickened with whole milk instead of heavy cream. Made with store-bought rotisserie chicken and cooked wild rice, you can put this soup on the table of a Tuesday night. Ready in less than 45 minutes and freezes perfectly.



  1. Heat olive oil in a heavy bottom pot over medium high heat. Add in the onion, carrots, and celery. Cook, stirring regularly, until softened, 8-10 minutes.
  2. Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper.
  3. Pour in the chicken stock and water. Put the lid on and bring it to a boil.
  4. Place the flour into a medium bowl. Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until no lumps left. Pour the mixture into the pot.
  5. Add in the chicken and wild rice. Bring the soup to a boil, turn down the heat and let it simmer for 15 minutes. Give it a stir every 5 minutes or so. It should thicken as it cooks. If you want it to be thicker let it simmer until it is as thick as you want.
  6. Stir in the lemon juice and fresh parsley.
  7. Ladle into bowls, garnish with more parsley, and serve immediately.
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