Creamy Chicken & Wild Rice Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 327.7
  • Total Fat: 17.2 g
  • Cholesterol: 63.2 mg
  • Sodium: 1,316.6 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 15.9 g

View full nutritional breakdown of Creamy Chicken & Wild Rice Soup calories by ingredient
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This is pretty close to the Chicken & Wild Rice soup you can get at Panera Bread... and very easy to make. This is pretty close to the Chicken & Wild Rice soup you can get at Panera Bread... and very easy to make.
Number of Servings: 6


    1 Rotisserie Chicken
    5-6 cups chicken broth
    5 oz. dry white wine
    1 onion, quartered
    2 carrots, in pieces
    2 stalks celery, in pieces with leaves
    2 Bay leaves
    2 Tbsp. dried parsley
    1 Tbsp. fresh rosemary
    2 cups chopped carrots
    4 Tbsp. butter, melted
    4 Tbsp. flour
    Dash of Worchestershire sauce
    1 cup 1% milk
    1 box Uncle Ben's Long Grain & Wild Rice, cooked


Put the entire chicken in a large pot with 3 cups (or one large box) of chicken stock. Add the wine, onion, quartered, 2 carrots, cut in large pieces, a few pieces of celery (with the leaves), the bay leaves, rosemary and parsley. Simmer for 2 hours or so until chicken is falling off the bone and the broth is reduced. Remove the chicken and let it cool; strain the broth and return to the pot with chopped carrots and remaining chicken broth. Simmer until carrots are tender; about 30 minutes. Mix the flour with the melted butter to make a paste; add to the rapidly boiling broth with the worchestershire sauce and stir until thickened and the flour is cooked (about 10 minutes). Add the milk, rice and chicken pieces that you have removed from the bone. Heat through. Makes 8 large servings. Even better the next day!

Number of Servings: 6

Recipe submitted by SparkPeople user PMGOHIO.

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