High Protein
Creamy Chicken and Wild Rice Soup is exactly what you want on the nights when only a big, warm bowl of soup will do, but you still need it to actually fill you up.
It’s got shredded chicken, wild rice, carrots, celery, onion, garlic, and herbs, all simmered together in a thick, creamy broth.
With 47 grams of protein per serving, this one earns a regular spot in your dinner rotation if you’re trying to eat more high-protein meals.
The creamy broth comes from Greek yogurt and fat-free evaporated milk instead of heavy cream, so you get that rich texture without the extra fat.
The wild rice is what really sets this soup apart. It adds a chewy, hearty bite that makes the whole bowl feel more like a meal than a starter.
Meanwhile, the carrots, celery, and onion keep things familiar, and thyme and poultry seasoning bring in that classic chicken soup flavor you’re craving.
Make it for a chilly fall evening, a freezing winter night, or just to have leftovers ready for lunch all week.
And since most of what you need, broth, wild rice, evaporated milk, are pantry staples you probably already have on hand, it’s an easy one to throw together without a special grocery trip.
Why You’ll Love This Creamy Chicken and Wild Rice Soup
High Protein
Each serving has 47 grams of protein from chicken, Greek yogurt, and evaporated milk. It makes a filling main dish without needing much on the side.
Creamy Without Heavy Cream
Fat-free evaporated milk and nonfat Greek yogurt give the broth a creamy texture while keeping the soup lighter than versions made with heavy cream.
Hearty Wild Rice
Wild rice adds texture and makes the soup substantial enough for dinner. It also pairs well with the chicken and vegetables.
Plenty of Chicken
Four cups of shredded chicken make this a chicken-heavy soup rather than a bowl that is mostly broth and rice.
Made for Cooler Weather
The creamy broth, chicken, rice, and vegetables make this a cozy choice for fall recipes and winter recipes.
Ingredient Substitutions
Cooked Turkey
Use shredded cooked turkey in place of the chicken. This is useful when you have leftover turkey from a holiday meal.
Milk
Regular milk can replace the fat-free evaporated milk, but the broth may be thinner and less creamy.
Sour Cream
Plain sour cream can replace the Greek yogurt. Stir it in using the same tempering method to help prevent curdling.
Brown Rice
Brown rice can replace the wild rice blend, but the texture and cooking time will be different. Check the package directions and adjust the simmering time as needed.
Gluten-Free Flour Blend
A measure-for-measure gluten-free flour blend can replace the all-purpose flour if you need a gluten-free thickener. Check the chicken broth and poultry seasoning as well if gluten is a concern.
Rotisserie Chicken
Shredded rotisserie chicken can replace cooked chicken breast. Remove the skin before shredding if you want the texture to stay close to the original recipe.
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High Protein Creamy Chicken and Wild Rice Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon poultry seasoning
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups reduced-sodium chicken broth
- 1 cup uncooked wild rice blend rinsed and drained
- 4 cups cooked boneless skinless chicken breast shredded
- 1½ cups fat-free evaporated milk
- ½ cup plain nonfat greek yogurt
- 2 tablespoon chopped fresh parsley
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, flour, thyme, rosemary, poultry seasoning, salt, and ground black pepper. Cook for 1 minute, stirring constantly.
- Slowly add the chicken broth while whisking until the flour mixture is smooth.
- Stir in the wild rice blend.
- Bring the soup to a gentle boil. Reduce the heat to low. Partially cover the pot. Simmer for 40 to 45 minutes, stirring occasionally, until the rice is tender. Cooking time will vary depending on the wild rice blend.
- Add the shredded chicken and evaporated milk.
- Simmer uncovered for 5 minutes, stirring occasionally. Do not allow the soup to boil.
- In a small mixing bowl, add the Greek yogurt.
- Gradually whisk 1 cup of the hot soup into the Greek yogurt.
- Remove the soup from the heat. Stir the Greek yogurt mixture into the soup until smooth and creamy.
- Stir in the chopped parsley.
- Let the soup rest for 5 minutes before serving.
Notes
Tips and Tricks
Check the rice package – Wild rice blends vary so cooking times can differ. Add broth if needed – Wild rice continues absorbing liquid as it sits. Stir in a little extra chicken broth if the soup becomes thicker than you prefer. Keep the yogurt smooth – Use Greek yogurt that is close to room temperature. Very cold yogurt is more likely to separate when mixed with hot soup. Wait before adjusting the thickness – The soup will thicken slightly as it rests and will become thicker after refrigeration.Storing and Reheating
Store in the refrigerator – Transfer cooled soup to an airtight container and refrigerate for up to 3 to 4 days. Store leftovers in portions – Dividing the soup into individual containers makes lunches and reheating more convenient. Freeze with caution – Creamy soups containing Greek yogurt may separate slightly after freezing and thawing. The wild rice can also soften. Freeze in an airtight container for up to 2 months if the change in texture does not bother you. Reheat on stovetop – Place the soup in a saucepan over low to medium-low heat. Add a small amount of chicken broth if the soup has become too thick, and warm gently while stirring. Reheat in microwave – Place one serving in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until heated through.Nutrition
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