Creamy chicken and wild rice soup

Main Dish
4 servings
15 min
60 min
Very Easy


Number of serving: 4
1 medium onion

2 carrots, diced

2 stalks celery, diced

2 tablepsoons olive oil or butter

3/4 cup all purpose flour (if not using crock pot)

4-5 cups chicken broth

3/4 cup wild rice (or 2 cups cooked wild rice if making on stovetop)

2 cups cooked chicken (or turkey), cubed

1 teaspoon salt

1 teaspoon curry powder

1 teaspoon dried thyme

1 teaspoon mustard powder

2 cups milk

1 cup slivered almonds


  • Heat olive oil or butter over medium heat in large pot. Stir in carrots, onion, and celery and cook until vegetables are tender, about 7 minutes.
  • Crock pot option: Add vegetables, chicken broth, wild rice, chicken, and spices to crock pot. Cook on low for 6-8 hours. In last 30 minutes, add milk and almonds.
  • Stovetop option: After vegetables are tender, add flour and stir to combine. Slowly add the chicken broth and bring to a boil.
  • Reduce heat to low and let simmer until thickened slightly, about 10 minutes. Then add the chicken, rice, salt, and spices.
  • Let the ingredients heat through and then add milk and almonds. Let soup gently simmer for 30 minutes to one hour.
  • Stir occasionally to prevent sticking. It will thicken slowly as it cooks, so add more chicken broth if it gets too thick.


Creamy chicken and wild rice soup, photo 1
Creamy chicken and wild rice soup, photo 2


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