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

Creamy Chicken and Wild Rice Soup Recipe

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 312kcal


  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 carrots peeled and cut into small pieces
  • 3 stalks of celery cut into small pieces
  • 2 cloves of garlic minced
  • 1 teaspoon fresh thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 5 cups of store-bought low sodium or homemade chicken stock
  • 1 cup water
  • ½ cup all purpose flour
  • 1 cup whole milk
  • 2 cups cooked chicken cut into small chunks (I used 1 small rotisserie chicken)
  • 2 cups cooked wild rice
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons fresh parsley more as garnish


  • 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.
  • Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper.
  • Pour in the chicken stock and water. Put the lid on and bring it to a boil.
  • 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.
  • 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.
  • Stir in the lemon juice and fresh parsley.
  • Ladle into bowls, garnish with more parsley, and serve immediately.



Calories: 312kcal | Carbohydrates: 34g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 754mg | Potassium: 569mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5317IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg