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Home / Holiday / Christmas / Chicken Wild Rice Soup – A Minnesotan Favorite

Chicken Wild Rice Soup – A Minnesotan Favorite

By: 👩‍🦳 Linda · Published: 🖨 April 19, 2013 · Updated: 💻May 8, 2021 · 🗨 110 Comments

Recipe ▼

Hearty and creamy Chicken Wild Rice Soup made with cooked chicken, nutty wild rice, and mushrooms. A bowl of comfort any time of the year.

Chicken Wild Rice Soup served with crusty bread.

Wild rice is the state grain of Minnesota. It is a very nutritious grain and is naturally found in the cold rivers and lakes. You can buy this grain throughout the year in Minnesota but their usual harvest time is in August through September. That said, it is no wonder that Chicken Wild Rice Soup is so popular here. Whether it is in the cold winter or warm summer months, this soup is enjoyed everyday. It is a bowl of comfort any time of the year. It is one of my favorite creamy soups and I often go to a very popular chain of deli to get my fix.

Best From Scratch

There are many versions of this soup out there. Some recipes even call for adding a can of condensed soup for ease of preparation. I prefer to make this soup from scratch using flour to achieve that thick creamy consistency. This step is relatively easy and is not that much more work. You really can’t go wrong if you have all the ingredients on hand.

Hearty and creamy Chicken Wild Rice Soup

Pre-cooking the Wild Rice

Wild rice takes a while to cook and precooking it before adding it to the soup is a good idea. Boil the wild rice in water until the grains split open which takes about 45 minutes. The ratio of wild rice to water is 1:4. Once cooked, drain any remaining water from the split opened grains. Cooked wild rice have a nice nutty flavor. You can add them to salads, stuffing, and soups.

*** TIP *** To save time, you can precook the wild rice and store it in the refrigerator. Keep the cooked wild rice in a container and store it in the refrigerator for up to 3 days.

Cooked Chicken

There are 2 quick ways to get cooked chicken meat.

1. Poach two chicken breasts in salted water for between 5 to 10 minutes depending on their size.
2. Buy a rotisserie chicken and use the breast meat or dark meat if you prefer.

I have tried both and have achieved more or less the same results. Do what is most convenient for you.

My Version of Chicken Wild Rice Soup

The recipe below was based on the Cream of Chicken Wild Rice Soup found at Panera’s Bread, a favorite of mine. I added some freshly chopped parsley for additional flavor, color, and texture. I must say that I was very happy with the way the soup turned out. It was delicious served with crusty bread.


Similar Products Used in Making This Chicken Wild Rice Soup

This post contains affiliate links. Please read my disclosure policy here.

Simply Calphalon Nonstick 5 Qt. Chili Stock Pot
4-Pack Stainless Steel Measuring Cup Set with Solid Flat Handle
Red Lake Nation 100% All Natural Minnesota Cultivated Wild Rice, 12 ounces

Chicken Wild Rice Soup served with crusty bread.
4.65 from 14 votes

Chicken Wild Rice Soup

This Chicken Wild Rice Soup is a hearty creamy soup made with cooked chicken, nutty wild rice, and mushrooms. It is a bowl of comfort any time of the year.
Author : Linda Ooi
Course : Soup
Cuisine : American
Keyword : chicken soup, chicken wild rice soup, wild rice soup
Print Recipe Pin Recipe Rate this Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 25 mins
Servings : 8
Calories : 398kcal

Ingredients
  

  • 1 cup wild rice (170g)
  • ¼ cup vegetable oil (60ml)
  • 1 onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 tsp dried thyme
  • ¾ cup all-purpose flour (115g)
  • 8 cups chicken stock (1.9 liters)
  • 2 cups cooked chicken (cubed) (300g)
  • 8 oz mushrooms (stems removed and sliced) (225g)
  • Salt and pepper
  • 1 cup half-and-half (240 ml)
  • ½ cup chopped parsley (25g)

Instructions
 

  • Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
  • In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
  • Pour in chicken stock. Bring to a boil.
  • Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
  • Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.
  • Turn off heat. Stir in chopped parsley.

Nutrition

Calories: 398kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Freezable and Reheatable Chicken Wild Rice Soup

Yes, this soup is freezable and reheatable! If you intend to make a big batch of this soup for the purpose of freezing, I suggest you

1. Leave out the half-and-half and chopped parsley.
2. Freeze small portions according to your need in covered airtight containers or heavy-duty freezer bags.
3. Reheat and add the half-and-half to thin to your desired consistency.
4. Re-season with salt and pepper as needed.
5. Stir in chopped parsley when done.

Do consume all frozen soup within 3 months.

Warm and comforting Chicken Wild Rice Soup

Slow Cooker Version

Update (August 7th, 2014): Many have asked for a slow cooker version. I finally got round to making it. Please click on the picture below to get to the post.

Few things are more comforting than coming home to this easy and deliciously creamy Slow Cooker Chicken Wild Rice Soup. It's a Minnesotan favorite! | RotinRice.com #chickensoup #wildrice #souprecipes #wildricerecipes #slowcookerrecipes

Enjoy…..and have a wonderful day! 😎

Biren

383.4K shares

Categories: 🗂 Christmas, Poultry, Soup, Thanksgiving, Video Recipes, Western Tags: 📋 mushrooms, wild rice

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Recipe Rating




Comments

  1. Ramona says

    April 20, 2013 at 6:58 pm

    Wow, this soup looks amazingly inviting! I didn’t expect it to be so creamy… but I love it. I would definitely want a second bowl. 🙂

    Reply
    • Biren says

      April 22, 2013 at 10:23 am

      Thanks Ramona! If you prefer it a little less creamy, please use skim milk. 🙂

      Reply
  2. Jeannie says

    April 21, 2013 at 8:11 am

    That looks very comforting Biren, absolutely easy to eat! I love one bowl meal:D

    Reply
    • Biren says

      April 22, 2013 at 10:22 am

      Thanks Jeannie! I love on-pot meals too! 🙂

      Reply
  3. Max says

    April 21, 2013 at 1:21 pm

    looks amazing! this is the kind of hearty soup for the sick that bring a cheer to their soul 😀 absolutely love to try it, except i don’t think i have wild rice from where i am (is there a substitute?), and what’s (half and half)?

    Reply
    • Biren says

      April 22, 2013 at 10:21 am

      Thanks Max! This is one of my favorite creamy soups. It is very warm and comforting especially in the colder months here in Minnesota. Half-and-half is a mix of cream and milk. Please substitute with whole milk or skim milk if you prefer a lighter consistency.

      Reply
      • Max says

        April 23, 2013 at 2:00 am

        i see so that’s what half and half is..what about wild rice? is there another alternative rice that i can use? thanks in advanced 🙂

        Reply
        • Jenni says

          February 20, 2017 at 9:24 pm

          4 stars
          It is hard to find wild rice here also. I did find an Uncle Ben’s wild/long grain rice mix. I used that without the seasoning packet. It works well as a substitute.

          Reply
  4. Chris says

    April 30, 2013 at 11:06 pm

    What a satisfying, delicious soup! I’m tempted to throw in some lovely spring asparagus with the veggies to make it even heartier, but this will be wonderful just as you’ve shared it with us. Thank you, Biren!

    Reply
    • Biren says

      May 1, 2013 at 7:38 am

      Thanks Chris! Soups are very versatile and your idea of throwing in some asparagus would work. 🙂

      Reply
  5. Andrea says

    May 2, 2013 at 12:56 am

    This was pretty delicious! I made it for dinner, and the vote was unanimous. I wouldn’t change a thing.

    Reply
    • Biren says

      May 2, 2013 at 7:28 pm

      I am so happy your family enjoyed this soup. Thank you for letting me know. We enjoyed it very much too. 🙂

      Reply
  6. Jen says

    May 6, 2013 at 4:12 pm

    Easy, healthy and yummy soup. I added some cayenne pepper to make it a bit spicy. Love it, will definitely make again.

    I actually added very little half-and-half and it’s still creamy enough. It’s amazing how you can make a dish that is so healthy and yummy at home, a much better choice than having it in a restaurant.

    Reply
    • Biren says

      May 8, 2013 at 5:00 pm

      I am so glad to hear you enjoyed the soup. 🙂 Cooking the wild rice is an extra step but other than that, it is a relatively easy soup to prepare. Actually, I wouldn’t mind some cayenne pepper in there myself as I do like spicy foods.

      Reply
  7. Carol Merritt says

    May 14, 2013 at 3:37 pm

    I tried this recipe two weeks ago. It was awesome. Would like to pump it up though. Spicy? Wine? Got any ideas?

    Reply
    • Biren says

      May 14, 2013 at 8:15 pm

      I am very happy to hear you enjoyed the soup. Thanks for letting me know. I think a little pepper flakes may work. 🙂

      Reply
  8. Karen says

    May 16, 2013 at 4:03 pm

    I made this soup a couple of weeks ago and the entire family loved it. My husband wanted the leftovers to take to work. I didn’t change anything, as it was very flavorful just as written.

    Thanks so much for sharing the wonderful recipe for others to enjoy.

    Reply
    • Biren says

      May 16, 2013 at 5:24 pm

      So cool to hear that your family enjoyed the soup and that your hubby wanted to pack it for lunch. That made my day! 🙂

      You are most welcomed, Karen. So good to know others enjoy the recipe as well.

      Reply
  9. Joanne says

    June 25, 2013 at 7:56 am

    Hi Biren,

    Can you freeze this soup? I live alone and could never eat all this even in a couple of days.

    Reply
    • Biren says

      June 26, 2013 at 9:20 pm

      I have never tried freezing creamy soups but I have read that it can be done. However, I would suggest that the milk not be added for the portion to be frozen. You can add milk after reheating the soup.

      Reply
      • Kitty says

        January 25, 2014 at 3:57 pm

        Made this and loved it froze some of it so I can take it work . When reheated the texture of the broth only is a little off other wise still great

        Reply
        • Linda says

          March 15, 2014 at 10:17 pm

          Thanks for letting us know, Kitty! 🙂

          Reply
  10. Melissa says

    July 6, 2013 at 1:03 am

    I’ve made this with grilled chicken and it gave the soup such an amazing flavor that I really don’t think I want to make it any other way.

    Reply
    • Biren says

      July 6, 2013 at 8:43 am

      I am glad you enjoyed the soup, Melissa. 🙂

      Reply
  11. Vicky says

    July 24, 2013 at 6:52 pm

    Would this work in a Crockpot?

    Reply
    • Biren says

      July 30, 2013 at 12:45 pm

      I think it would work in the crockpot.

      Reply
  12. Pam says

    July 30, 2013 at 8:44 pm

    This recipe sounds really awsome! I LOVE Minnosota wild rice! Do you know if almond milk can be substituted equally for the half and half for us lactose intolerant folks? I realize it may not be as rich, but have heard that almond milk doesn’t always ‘set’ in some recipies. Thanks!

    Reply
    • Biren says

      August 1, 2013 at 8:28 am

      I have not tried using almond milk in soups but it is worth a shot. Not surprise if it will not set but it will at least give the soup some creaminess.

      Reply
    • Liz says

      November 6, 2013 at 9:05 am

      Try goat or coconut milk-will give it a richer flavor so use less – goat a rich savory flavor- coconut a rich “slightly sweet” flavor – we love substituting these two even though we do not have a problem with lactose – we just love how they bump up the flavor

      Reply
  13. Amy says

    August 11, 2013 at 7:21 pm

    I made this tonight and it was spectacular! Thank you for sharing!

    Reply
    • Biren says

      August 12, 2013 at 7:27 am

      I am glad you enjoyed the soup, Amy. Thanks for visiting!

      Reply
  14. Susan says

    August 19, 2013 at 4:23 pm

    Is chicken stock the same thing as chicken broth? If not can I use the broth instead?

    Reply
    • Biren says

      August 22, 2013 at 6:49 am

      Yes, you can use chicken broth instead of stock.

      Reply
  15. Mary Anne says

    September 4, 2013 at 9:26 am

    Made this fabulous soup last night…WOW…I followed recipe with just a few minor changes (personal preferences)…1) instead of wild rice, used Minute Ready to Serve Multi-grain Medley..(brn rice, quinoa, rye, barley & oats)both containers; 2)chopped two tomatoes(needed to use);3)added 1 Tbl. Sun-dried tom pesto to veggies; during dinner, my hubby said several times…’this is really great!’ I concur…

    Reply
    • Biren says

      September 4, 2013 at 11:05 pm

      I am so happy to hear you and your hubby enjoyed the soup. Thanks for letting me know. Please visit again soon. 🙂

      Reply
  16. Elza says

    September 10, 2013 at 3:37 pm

    I just made this soup. Didn’t chance a thing. Came out fantastic! Thanks for the wonderful recipe; it’s perfect for chilly fall weather!

    Reply
    • Biren says

      September 11, 2013 at 6:46 am

      You are welcome, Elza. I am glad to hear you enjoyed the soup. It is one of my favorite creamy soups for the chilly weather ahead. 🙂

      Reply
  17. Marie Blackman says

    September 12, 2013 at 7:31 pm

    Just wondering what half and half is? Thanks

    Reply
    • Biren says

      September 17, 2013 at 7:25 am

      Half-and-half is half milk and half cream. Please use milk if you can’t find half-and-half.

      Reply
  18. Tiffany C. says

    September 18, 2013 at 7:39 pm

    This soup looks amazing, but my husband can’t have dairy so I was wondering if you could recommend a non-dairy substitute. Normally we use either almond milk or coconut milk, but I wasn’t sure which would be better for this recipe. Thanks in advance for your suggestions!

    Reply
    • Biren says

      September 18, 2013 at 8:49 pm

      I would try the almond milk first as almond milk is relatively neutral. If you feel it is not thick enough, then mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. When the soup is boiling, pour in this cornstarch mixture and allow it to thicken. I hope that helps.

      Reply
  19. Christina says

    October 14, 2013 at 11:56 am

    Does this soup freeze well?

    Reply
    • Biren says

      October 15, 2013 at 10:41 am

      Please see my response to comment No.9 above.

      Reply
  20. JKS says

    November 6, 2013 at 3:18 am

    Just got around to trying this recipe which I snagged from Foodgawker. Fabulous! One of the best soups I’ve ever made!

    Reply
    • Biren says

      November 6, 2013 at 8:15 am

      Thank you so much for the compliment, JKS! I am glad the recipe turned out well for you. 🙂

      Reply
  21. Bethany says

    November 13, 2013 at 5:04 pm

    Wonderful soup! I posted it on my Facebook page and several friends have now tried it as well and loved it. Will be making it often!

    Reply
    • Biren says

      November 13, 2013 at 8:19 pm

      I am glad you enjoyed the soup, Bethany. Thank you for sharing it on your page. 🙂

      Reply
  22. debbie l. says

    November 29, 2013 at 12:34 am

    I LOVE this soup! Myhubby doesn’t like mushrooms so it’s all for ME. I freeze it in individual portions & thaw them out as needed to take it to work for lunches. It’s hearty, delicious &filling. I’m planning to make a batch tomorrow using leftover turrkey. Yummo!!

    Reply
    • Biren says

      December 2, 2013 at 11:44 pm

      I am glad to hear you enjoyed this soup as much as we did. Yes, this would be delicious cooked with leftover turkey as well.

      Reply
  23. Katrina says

    December 21, 2013 at 5:23 am

    Super excited to try this tonight 🙂 We’re going to a birthday party at 3, so I’m going to try to cook it in the slow cooker! I hope it turns out. Will let you know if it is crockpot worthy!

    Reply
    • Biren says

      January 1, 2014 at 3:12 pm

      I think it will work well in a slow cooker. 🙂

      Reply
  24. Julia@Vikalinka says

    December 31, 2013 at 11:34 am

    I remember LOVING a similar soup back in my college days in Minneapolis. Could it be the recipe?!! I am so excited to try! Thank you for sharing. 🙂

    Reply
    • Biren says

      January 1, 2014 at 3:13 pm

      Perhaps it is as Chicken Wild Rice Soup is very popular here in Minnesota. Thanks for visiting!

      Reply
  25. Katie says

    January 5, 2014 at 8:31 pm

    I made this today and it was wonderful. I added 6 cloves of garlic and lentils instead of chicken. Great soup for cold winter nights. Thanks for this recipe!

    Reply
  26. Kitty says

    January 25, 2014 at 5:29 pm

    Making this for the second time. I liked freezing it to give me an easy and (more or less) healthier Lunch at work, great for cold days when the break room is chilly

    Though I used Shitaki Mushrooms YUMM!!

    Reply
    • Linda says

      March 15, 2014 at 10:16 pm

      Shiitake mushrooms will probably give the soup a more intense mushroom flavor. So glad to hear you enjoy the soup. 🙂

      Reply
  27. Catherine says

    February 5, 2014 at 9:58 pm

    What kind of wild rice do you use? Brand name? Can you post a pic of what it looks like before you cook it? I bought the Hinode brand white and wild rice blend. I was a little intimidated by some of the darker looking rice blends. Thanks in advance!

    Reply
    • Biren says

      February 7, 2014 at 7:34 am

      I use long grain Minnesota wild rice. Any brand will do but the current package I have is KC’s Best. It is not a rice blend but you can certainly use rice blend if you prefer. Wild rice is pretty dark in color (almost black) but the inside is slightly whitish when it is cooked and splits open.

      Reply
  28. Reana says

    March 13, 2014 at 9:55 am

    How well do you think the soup would do in the crockpot? Looking for simple, healthier meals to do throughout the busy week and would the rice probably cook up good in the crockpot?

    Reply
    • Linda says

      March 15, 2014 at 10:15 pm

      You can definitely cook this soup in the crockpot with precooked wild rice. Not sure if the wild rice will soften if cooked from raw in the crockpot as I have never tried it.

      Reply
  29. Linda says

    June 13, 2014 at 6:06 pm

    Made your soup for dinner tonight and my husband declared it’s the best soup I ever made and it is his new favorite! And I agree. This soup is fabulous!! Thank you for sharing your recipe. I’m so happy to have it.

    Reply
    • Linda says

      June 13, 2014 at 7:12 pm

      You are welcome, Linda. I am happy to hear you and your hubby enjoyed the soup. It’s one of our favorites. 🙂

      Reply
  30. Kim says

    August 17, 2014 at 7:42 pm

    This turned out so good! I only made a couple of adjustments – I added in a couple of cloves of garlic and added the mushrooms in with the veg & let them all cook together until they were really soft and a little browned before adding the flour, and I also added in a little basil with the thyme. I totally forgot to add in the 1/2 & 1/2 but didn’t miss it at all. My husband dislikes mushrooms but he’s on his second bowl of soup right now!

    Reply
    • Linda says

      August 19, 2014 at 7:41 am

      I am so glad you and your husband enjoyed the soup. You really can’t go wrong with this soup. It is so tasty and so easy to prepare. Do check out my slow cooker version for the cooler months ahead. 🙂

      Reply
  31. Jodee Weiland says

    September 11, 2014 at 7:03 pm

    This looks so delicious! I love this type of soup, and I love wild rice! This looks so good…thanks for sharing!

    Reply
    • Linda says

      September 12, 2014 at 7:34 am

      You are welcome Jodee. I hope you get a chance to try it soon. 🙂

      Reply
  32. Dorothy says

    November 27, 2014 at 5:45 pm

    This looks good but does it really have 3/4 cup of flour? Would have thought more like 1/4.

    Reply
    • Linda says

      November 28, 2014 at 2:47 pm

      Yes, I used 3/4 cup flour as this soup is for a generous 8 or more portions. You can certainly use less if preferred.

      Reply
      • Lola says

        December 16, 2016 at 3:19 pm

        3 stars
        I used 3/4 cup of flour and would not recommend using that much. It took away from the flavours of all the other great ingredients. I would also use 3 TBS of butter in place of the veg oil, to make a classic roux. Otherwise, a delicious soup!

        Reply
  33. Sadie says

    January 14, 2015 at 9:32 pm

    This soup was amazing! does anyone know the cal/serving by chance?

    Reply
    • Linda says

      January 16, 2015 at 8:10 am

      Thanks Sadie! Unfortunately, I do not yet have that info on this blog but there are a number of recipe calorie counters on the web that you can use.

      Reply
  34. Autumn says

    February 3, 2015 at 3:48 pm

    I wanted to let you know that I am a vegetarian and substituted seitan and veg broth for the chicken and broth… It was amazing! Thank you for a wonderful recipe!!!!

    Reply
    • Linda says

      February 3, 2015 at 5:51 pm

      Thanks for letting me know, Autumn. I am thrilled to hear that the recipe worked even when you made it vegetarian.

      Reply
  35. Janey says

    October 6, 2015 at 7:57 pm

    This is amazing. My husband said it was the best soup he has ever had. I agree.

    Reply
    • Linda says

      October 6, 2015 at 10:43 pm

      Thank you Janey for letting me know. I am so glad to hear you both enjoyed the soup. I just made it last week and my two sons had two bowls each. It is our favorite creamy soup. 🙂

      Reply
      • Janey says

        October 28, 2015 at 6:22 pm

        I removed half the soup before adding half and half and froze it. I thawed I out the next week and added the milk. Soooo good.
        I prepared a whole chicken the week before for something else, split the chicken and broth and saved it just for this soup. I got about 4 meals from one chicken for 2 people. ?

        Reply
        • Linda says

          October 28, 2015 at 7:16 pm

          Way to go, Janey. Removing half the portion for freezing and only adding the milk when needed keeps the soup “fresh” tasting. 🙂

          Reply
  36. The Gifted Gabber says

    December 8, 2015 at 8:07 pm

    This looks so good. Going to share! — Amy @ https://thegiftedgabber.com

    Reply
    • Linda says

      December 9, 2015 at 1:26 pm

      Thanks Amy! I hope you get to try the recipe soon. 🙂

      Reply
  37. Susan says

    January 23, 2016 at 9:37 pm

    Our local hospital makes a version of this quite often. They make theirs with diced ham and have toasted almonds to garnish the soup. it’s delicious. I’ll be trying your version next week! A great use for leftover chicken

    Reply
  38. Angie says

    March 26, 2016 at 2:31 pm

    This is my favorite soup recipe ever! I don’t change a thing except maybe make more!

    Reply
    • Linda says

      March 26, 2016 at 2:44 pm

      Wow Angie, thanks for letting me know! I am very happy to hear you love the recipe. This soups is also a favorite at our house and I cook it often, in all seasons. 🙂

      Reply
  39. Karyli Peterson says

    April 24, 2016 at 2:16 pm

    5 stars
    We love this recipe! I’m trying to print it to put in my collection but I don’t like the layout: 2 pages with large pictures. I can’t copy and paste it either. Is there a way I can print it without pictures? Or at least keep it all on one page?

    Reply
    • Linda says

      April 29, 2016 at 8:07 am

      I am very glad to hear you enjoy this recipe. Unfortunately, the recipe card I am using does not allow me to turn off the step-by-step pictures in the printout.

      Reply
  40. Leza Curtis says

    September 29, 2016 at 7:57 pm

    5 stars
    This is so delicious!!! I even love it without the cream!!! I added a cold Kale salad and it was a beautiful dinner for my family! Thank you!

    Reply
    • Linda says

      September 29, 2016 at 8:34 pm

      I am so glad you enjoyed the soup. Thank you for coming back to let me know. 🙂

      Reply
  41. Theresa Pinto says

    October 10, 2016 at 4:18 pm

    4 stars
    Wonderful soup! Really hit the spot on a cool fall day!

    Reply
    • Linda says

      October 11, 2016 at 12:11 am

      Glad you enjoyed the soup Theresa. 🙂

      Reply
  42. Rebecca K - Colorado says

    October 19, 2016 at 8:23 pm

    4 stars
    Loved this! I will certainly make this again. I did mine gluten and dairy free- I used all purpose gluten free flour and coconut milk (unsweetened) and it was terrific! My husband said that it would make for a great pot pie filling too. Love all the recipes you share thank you!

    Reply
    • Linda says

      November 16, 2016 at 8:57 am

      I am glad you enjoyed the recipe. Yes, it would make a wonderful pot pie filling. 🙂

      Reply
  43. Christy says

    October 21, 2017 at 5:15 am

    5 stars
    I LOVE this recipe and make it every year. This year I’m on a “no grains” diet, which includes flour. I’ll sub quinoa for the rice, but do you have any suggestions what I could sub for the flour?

    Reply
    • Linda says

      October 23, 2017 at 10:10 am

      I am very glad to hear you enjoy this recipe. It is one of our favorite soups. 🙂 Perhaps you can reduce the chicken stock and add sufficient quinoa to get it to the desired consistency.

      Reply
  44. Lisa says

    September 13, 2018 at 8:34 pm

    5 stars
    This is a wonderful recipe! It made so much I took some to work and it was gone in 30 minutes with many people wanting the recipe! It is very filling and a great “comfort” soup. This will be one of my new standbys for soup.

    Reply
    • Linda says

      September 13, 2018 at 10:54 pm

      I am glad to hear that the recipe turned out well for you. It is one of our favorite cold weather comfort soups. 🙂

      Reply
  45. Amanda says

    October 5, 2018 at 2:30 pm

    5 stars
    YUM!!! I made this for a friend that just had major back and throat surgery, so swallowing is hard for her. I think this is one of the BEST chicken soup recipes I’ve ever made. I left out the cream simply because I didn’t have any, and the soup was still FABULOUS.
    I can’t wait to take it to my friend tonight and have her start healing with some yummy homemade chicken soup.
    Thank you for this recipe!! Your instructions were clear and simple and that means a lot to this busy Mama.
    Blessings to you and yours!

    Reply
    • Linda says

      October 7, 2018 at 10:36 am

      Thank you so much for your kind words. I am glad you found the instructions helpful. I pray your friend has a speedy recovery from her throat surgery. It was very kind of you to make her this soup. Blessings to you and your friend!

      Reply
  46. Lori Fortwendel says

    December 7, 2018 at 9:32 pm

    5 stars
    This was AMAZING! I used leftover Turkey and tex Mexicmix rice. My husband was in the hospital this past week with heart failure & AFIB. It was an incredibly scary week. This soup was just the perfect cozy comfort super low sodium meal we needed. Thank you for a great recipe.

    Lori Fortwendel

    Reply
    • Linda says

      January 4, 2019 at 7:29 pm

      You are most welcome! I am glad to hear that it was comfort food for you and your husband. I pray that he will have a full recovery. Please take care.

      Reply
  47. Bill says

    February 19, 2019 at 11:04 am

    5 stars
    I made this once before and found it so easy and delicious. Making again today for a neighbor that has had dental surgery and cannot chew foods. I think he will enjoy it as much as I have in the past.

    Reply
    • Linda says

      February 20, 2019 at 12:32 am

      That is very nice of you to make it for your neighbor. I am sure he will appreciate it. Very glad to hear that you enjoyed the recipe.

      Reply
  48. Cynthia Blomgren says

    October 20, 2019 at 9:07 pm

    Outstanding flavorful comfort soup! Nothing better than Minnesota native wild rice paired with creamy sauce and fresh carrots. Linda’s rendition exceeds expectations!

    Reply
    • Linda says

      October 21, 2019 at 10:47 am

      Thanks Cindy! I am glad you enjoyed my version of this comfort soup. Have a wonderful fall and holiday season coming up soon. A busy time of the year.

      Reply
  49. Tammy L says

    May 6, 2020 at 10:39 pm

    5 stars
    Great soup Linda. I followed the recipe exactly and then added some cooked and crumbled bacon. A great addition as well!!

    Reply
    • Linda says

      May 20, 2020 at 2:40 pm

      Thank you! that crumbled bacon must have made the soup extra tasty!

      Reply
  50. Liliana Spiteri says

    February 6, 2021 at 8:22 am

    What is half and half?

    Reply
    • Linda says

      February 6, 2021 at 9:46 am

      Here in the US, half-and-half is half milk and half cream sold in a single carton. I believe it is single cream in the UK.

      Reply
  51. Emily says

    October 10, 2021 at 5:30 pm

    5 stars
    WE LOVE THIS SOUP!! Seriously though, this is the *best* chicken & wild rice soup we’ve ever had. I love that there is no canned cream-of-bleh in it. The flavors balance beautifully. I often make it with homemade bone broth, and we like extra mushrooms. I 1.5x the recipe so we can have leftovers. Thank you!

    Reply
    • Linda says

      November 3, 2021 at 9:23 am

      Glad to hear the recipe turned out well for you and you enjoyed the soup. It is one of our favorites and I need to cook it again soon with the weather turning cold again.

      Reply
  52. Jon Hanson says

    November 13, 2022 at 12:03 pm

    5 stars
    I have made this several time and is not only easy, but a family favorite.

    Reply
    • Linda says

      January 2, 2023 at 9:17 pm

      Thank you for letting me know this soup has become a family favorite. It is also our family’s favorite. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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