Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Enjoy guilt free creamy chicken and wild rice soup thanks to fat free evaporated milk. This hearty soup requires minimal effort and tastes rich and creamy without a high fat content. This is a treat you can feel great about serving your family.


  • Serves: 8
  • Prep Time:
  • Cook Time:
  • 3 tbsp (45 mL) unsalted butter
  • 1 onion, finely chopped
  • 1 large carrot, peeled and cut into ¼-inch coins
  • 1 celery rib, trimmed and chopped
  • 1/4 cup (60 mL) all purpose flour
  • pinch cayenne pepper
  • 1 tsp (5 mL) dried thyme
  • 8 cups (2 L) reduced sodium chicken stock
  • 2 1/2 cup (625 mL) cooked wild rice
  • 1 cup (250 mL) diced cooked chicken breast
  • 1 cup (250 mL) fat-free evaporated milk
  • freshly chopped chives, for serving
  • 1/2 tsp (2.5 mL) salt and pepper


  1. In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.

  2. Stir in the stock, rice, chicken and season with salt and pepper.

  3. Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.

  4. Serve between heated bowls and garnish with freshly chopped chives.

Nutrition Info

  • Amount
  • Calories 173
  • Protein 13.6 g
  • Fat 4.2 g
  • Saturated Fat g
  • Carbohydrate 22.2 g
  • Fibre 1.7 g
  • Sugar 5.9 g
  • Cholesterol 26.1 mg
  • Sodium 642.1 mg

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