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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: 10 min
Cook Time: 20 min


3 tbsp unsalted butter
1 onion, finely chopped
1 large carrot, peeled and cut into ¼-inch coins
1 celery rib, trimmed and chopped
¼ cup all purpose flour
pinch cayenne pepper
1 tsp dried thyme
8 cups reduced sodium chicken stock
2 ½ cup cooked wild rice
1 cup diced cooked chicken breast
1 cup fat-free evaporated milk
freshly chopped chives, for serving
½ tsp salt and pepper

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.