This creamy chicken and wild rice soup is packed with flavor and perfect for warming up on chilly nights. Chicken, Wild Rice and a cheesy creamy base make this velvety soup so comforting.
It’s finally cooling off here in Texas. The heat has lasted way too long this year, and I’m ready for a break! We don’t get much wintry weather here in Central Texas, but it does get crisp and cold in the late fall through February. I’m so looking forward to warm soups and stews, and fun evenings with family around the fire pit! This Creamy Chicken and Wild Rice Soup is sure to hit the spot and get me into a Fall frame of mind!
My mom introduced me to this soup recipe many years ago, and I absolutely love it! It has multiple ingredients that make it a very hearty soup that is great served as an evening 1-pot meal. Serve with crusty French bread and butter for a complete meal.
I have so many soup recipes to share in the future, but if you’re looking for more, check out these great soup and stew recipes from my site!
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Creamy Chicken and Wild Rice Soup
- 1 box Uncle Ben’s Wild Rice cooked
- ½ pound bacon fried & crumbled
- ½ onion diced (sautéed in bacon grease)
- 1 can cream of potato soup
- 1 can cream of chicken soup
- 2 cups half & half
- 4 cans chicken broth
- 1 cup Velveeta cubed
- 1 cup chicken cooked & cubed
- 1 bunch fresh parsley leaves finely chopped
- salt and pepper to taste
- Fry bacon and crumble, set aside.
- In bacon grease, sauté onion until tender.
- Add all remaining ingredients and heat through.
Antonette Mait says
Wow! I badly want to try this one! Thanks for this idea!
Mike Marko says
Thanks for the ingredients will surely make some of this at home. Can’t wait to taste it.
Mike Marko says
This is amazing recipe I think it’s delicious will surely make one of this at home.
My husband and I are gaga over this recipe. We made a giant pot so we could freeze some. As always I tweaked it a bit to make it my own. I love flavor. I added chopped celery and leaves. Chopped carrots and a half a bag of frozen peas. I substituted cream of bacon for cream of potato. I added bay leaves, oregano and thyme, minced garlic and lastly I used dried parsley instead of fresh. It was a bit of work but so worth it. I fried the bacon then added the onion, garlic and celery to the grease being careful not to brown so I didn’t change the color of the soup. I boiled the carrots in 2 cups chicken stock added onion celery, herbs and frozen peas. I baked the chicken in olive oil with garlic salt oregano thyme and parsley. I then added the rice, 3 cans of cream of chicken and two cans of cream of bacon. I added a qt of cream the Velveeta cheese (a whole box). Fished out the bay leaves to throw away Finally I added the shredded chicken and crumbled bacon. Honestly the best soup I ever had! Tastes like absolute restaurant qualities Thank you so so much for always finding the best recipes Jennifer. I am making the New York cheesecake with blueberries and lemon curd next. I am sure to raving about that one too!.
correction I used two boxes of chicken stock. Told ya we made a ton. lol
That’s awesome, Christina! I love this soup too, and your variations sound wonderful!