Creamy Chicken and Wild Rice soup

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Creamy Chicken and Wild Rice soup



***Cooking note: This recipe was tossed together using pre-cooked Lemon Rosemary Chicken. Having pre-cooked chicken makes tossing this recipe together in minutes possible.  However pre-cooked chicken isn’t necessary to enjoy this recipe. You will simply need to adjust cooking time to ensure the chicken is cooked all the way through. 

Cooking with Teresa Online Cookbook & Meal Planner Creamy Chicken Wild Rice soup

Creamy Chicken and Wild Rice soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 4 servings


  • 2 cups Shredded Chicken
  • 1 tablespoon Butter
  • 1/4 teaspoon Salt
  • 1/4 whole Onion diced
  • 1 clove garlic
  • 1 cup Celery sliced
  • 10 ounces Mushrooms sliced
  • 8 cups Chicken Stock
  • 1/2 cup Basmati Rice
  • 1/2 cup Wild Rice
  • 1 tablespoon Cornstarch


  • Heat butter in a large pot over medium-high heat, swirling to coat the bottom. Add in salt, onions and garlic, cooking 2-3 minutes until softened.
  • Add in celery and mushrooms, cooking an additional 5-6 minutes, or until edge begin to brown.
  • Add 7 1/2 cup of stock and rice, and bring to a boil. Reduce heat and allow mixture to simmer for 20 minutes.
  • Add cornstarch to remaining half cup chicken stock in a jar with lid, and shake vigorously to combine.
  • Add to soup along with chicken and bring to a boil. Cook 2-3 minutes until thickened. Remove from heat, and allow to cool a few minutes.


Make a double or triple batch and freeze the leftovers for an even quicker dinner in the future!

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A little bit about Teresa 

Teresa is a Web Designer and Web Design Coach with a long lasting love of food. From healthy and energizing to indulgent decadence there is something for everyone. 


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