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Chicken Wild Rice Soup
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5 from 2 votes

Chicken Rice Soup

This Chicken Rice Soup is one of the most satisfying and hearty bowls of soup you'll ever eat.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: Chicken, Rice
Servings: 6 servings
Calories: 175kcal
Author: Laura


  • 1 tbsp butter
  • 1/4 cup onion finely chopped
  • 1/4 cup celery chopped
  • 1/4 cup carrots sliced
  • 8 mushrooms chopped
  • 1 tbsp all-purpose flour
  • 4 cups chicken broth
  • 1 cup cooked long grain brown rice (or other long grain rice)
  • 1/2 lb boneless skinless chicken breasts cooked and cubed
  • 1/4 tsp salt
  • 1/4 tsp dried parsley
  • 1/4 tsp mustard powder
  • 1/4 tsp ground black pepper
  • 1 tbsp sherry
  • 1 cup half-and-half


  • Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes.
  • Add the flour and whisk together.
  • Gradually pour in the chicken broth, whisking constantly until combined. Bring just to a boil, reduce heat to low and let simmer for 20 minutes.
  • Add the rice, chicken, salt, parsley, mustard powder, and black pepper. Allow to heat through, then pour in the half-and-half. Let simmer for 10 minutes. Do not boil.


  • You can leave the sherry out or substitute it with white wine.
  • Saute the vegetables before adding for extra flavor.
  • Add the half and half just before serving and do not boil, or the soup will curdle.
  • This recipe can be made in the crockpot or Instant Pot.


Calories: 175kcal | Carbohydrates: 13g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 758mg | Potassium: 454mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1123IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 1mg