Creamy Chicken and Wild Rice Soup


Creamy Chicken and Wild Rice Soup is a delicious creamy soup with bacon and a unique lemon zest flavor



  • 1 box Uncle Ben’s Brown and Wild Rice or Ready Whole Grain Medley
  • 1 cup finely chopped onion
  • 1 cup shredded carrots
  • 1 cup finely diced celery
  • 4 Tbsp butter
  • 1 clove garlic, minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme, poultry seasoning and sage.
  • 1 tsp dried rosemary crumbled
  • Salt and ground black pepper, to taste
  • 1 lb cooked and shredded chicken or turkey
  • 1 lb cooked crisp bacon cut into 1 inch pieces
  • 3 Tbsp olive oil
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 1 zest from one lemon


  1. Prepare rice according to directions listed on package.
  2. In a separate large pot, melt 4 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes.
  3. Add in garlic during last 30 seconds of sauteing.
  4. Add chicken broth, thyme, poultry seasoning, sage, rosemary and season with salt and black pepper to taste.
  5. Add chicken and simmer soup for 30 minutes.
  6. In a separate saucepan heat up olive oil over medium heat then add flour to make a rough, simmer whisking until light golden brown, about 2 minutes.
  7. Slowly pour milk and whipping cream into mixture. Cook stirring constantly until it thickens.
  8. Add milk mixture to soup mixture in pot.
  9. Bring to a boil, stirring constantly
  10. Reduce heat, add shredded chicken or turkey, cooked rice, bacon pieces, and lemons zest
  11. Simmer 10 minutes and serve

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