Julie Clark
Updated:
Uncle Ben’s Wild Rice Soup That Never Turns Out Thin
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One box of Uncle Ben’s Long Grain & Wild Rice, a simple milk roux, and about 40 minutes on the stove is all it takes to make this thick, creamy chicken and wild rice soup, one that holds its texture even as leftovers instead of turning watery.
I’ve made this soup enough times to know exactly where it goes wrong for most people: pouring in the milk too fast, or skipping the roux step to save time. Skip either one and you’ll end up with thin soup instead of the thick, ladle-clinging kind.
I started making this for my in-laws years ago after they’d been sick, tweaking a recipe I found online until it became the version my own family asks for every winter. This is that version: nutty wild rice, tender chicken, and a broth thick enough to eat with a spoon.
How Does Uncle Ben’s Wild Rice Soup Taste and Cook?
Method: One pot on the stovetop, about 40 minutes start to finish. No slow cooker required, though see the Variations section below if you’d rather use one.cipe that doesn’t use any box mixes? Try our wild rice mushroom soup.
Flavor: A classic creamy chicken soup base, but the wild rice in Uncle Ben’s box adds a nuttier, deeper flavor, and the seasoning packet already carries rosemary, thyme, and sage so you don’t need to season from scratch.
Texture: Thick, and it keeps thickening as it sits. If you like a thinner soup, use a little less of the roux; don’t skip it entirely or the soup won’t hold together.
Why This Is the Recipe to Save
Creamy chicken and wild rice soup is a Minnesota classic (wild rice is actually the state grain), and this version sticks close to that tradition while using the full box of Uncle Ben’s, both the rice and the seasoning packet, so you’re not left with a half-used box or a spice cabinet raid. It’s built to serve 8, perfect for a family.
This easy Wild Rice Creamy Chicken Soup with Uncle Ben’s rice is a ‘must-have’ recipe in your winter soup recipe box. It’s a hearty chicken soup and the perfect comfort food. I love it just as much as our chicken and gnocchi bake, creamy chicken and gnocchi soup and creamy chicken stroganoff.
Ingredients Needed
- Butter. The salted butter helps give the veggies and soup a rich base.
- Garlic. Use fresh minced garlic or store bought minced garlic rather than garlic powder.
- Celery, Carrots & Onions. I chop up my own, but if you need a shortcut, look for mirepoix, a frozen vegetable blend containing celery, carrots and onions that is perfect for saving a step in making soup.
- Chicken Stock. Chicken broth will work as well. Low sodium chicken stock is a good option because of the seasoning that comes with the box rice mix.
- Cooked Chicken. Shred rotisserie chicken, leftover shredded chicken, or even grilled chicken. Boneless skinless chicken breasts or skinless chicken thighs…either work. Just make sure the chicken is fully cooked and in bite size pieces. It’s a great recipe for leftover chicken.
- Uncle Ben’s Original Long Grain and Wild Rice Blend. You’ll use both the rice and the herbs seasoning packet to keep this soup easy. Have plain rice? Try our lemon chicken rice soup.
- Flour. This is what is going to help thicken the soup.
- Milk. Some recipes call for heavy cream, but since the flour mixture will thicken the soup, I saved a few calories and fat grams and used 2% milk. It’s still very creamy. Make it dairy-free by using coconut milk.
Use leftover turkey
During the soup season, you may have leftover turkey from the holidays to use up. This wild rice creamy chicken soup would be excellent with leftover roasted turkey and even homemade turkey broth.
How to Make Wild Rice Creamy Chicken Soup
- Sauté the veggies. Melt butter on the stove top in a large pot or dutch oven over medium-high heat. Add the garlic, celery, carrots and onion. Cook and stir for 5-8 minutes until the vegetables start to soften and onions turn translucent.
- Simmer the rice. Add the chicken stock and shredded chicken. Bring this mixture to a boil, then add the rice and seasoning packets from the rice boxes. Cover and simmer 20 minutes over low heat.
- Make the roux. While the soup is simmering, melt the ⅓ cup butter in a medium saucepan. Reduce the heat to low, then whisk in the flour until you have a thick paste. Whisk in the milk ⅓ a cup at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 5 minutes.
- Add the roux to the soup to thicken. Stir the milk mixture into the broth and rice. Cover and cook over medium low heat for 5-8 minutes or until heated through and thickened as you’d like.
What to Serve with Creamy Wild Rice Soup
To complete this meal, serve the wild rice creamy chicken soup with a simple side salad and bread. Here are a few options:
And serve garlic parmesan wings as an appetizer!
Uncle Ben’s Creamy Wild Rice Chicken Soup
This Wild Rice Creamy Chicken Soup is sure to satisfy the heartiest of appetites. It's filled with Uncle Ben's wild rice, tender chicken chunks, carrots, celery and onions.
Servings 8
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
For the soup:
- 2 tablespoons salted butter
- 2 teaspoons minced garlic
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped onion
- 6 cups chicken stock
- 3-4 cups cooked chicken* cut or shredded into bite size pieces
- 2 boxes Uncle Ben's Original Long Grain and Wild Rice 6 ounces each
For the roux:
- ⅓ cup salted butter
- ½ cup all-purpose flour
- 2 cups milk
Instructions
Make the soup:
- Melt butter in a large saucepan over medium heat. Add the garlic, celery, carrots and onion. Cook and stir for 5-8 minutes until the vegetables start to soften and onions turn translucent. 2 tablespoons salted butter, 2 teaspoons minced garlic, 1 cup chopped celery, 1 cup chopped carrot, 1 cup chopped onion
- Add the chicken stock and shredded chicken. Bring this mixture to a boil, then add the rice and seasoning packets from the rice boxes. Cover and simmer 20 minutes over low heat. 6 cups chicken stock, 3-4 cups cooked chicken*, 2 boxes Uncle Ben's Original Long Grain and Wild Rice
Make the roux:
- While the soup is simmering, melt the ⅓ cup butter in a medium saucepan. Reduce the heat to low, then whisk in the flour until you have a thick paste. ⅓ cup salted butter, ½ cup all-purpose flour
- Whisk in the milk ⅓ a cup at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 5 minutes. 2 cups milk
- Stir the milk mixture into the broth and rice. Cover and cook over medium low heat for 5-8 minutes or until heated through and thickened as you’d like. It will continue to get thicker as it sits. Season with salt and pepper to taste. Serve immediately.
Notes
- Use rotisserie chicken, leftover shredded chicken, or even grilled chicken. Just make sure the chicken is fully cooked and in bite size pieces.
- Whisk the milk into the roux slowly, about ⅓ cup at a time. Adding it too fast is the most common reason this soup turns out thin.
- This soup is not freezer-friendly once the roux is added; see the FAQ below for a freezer-friendly method.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 480kcal | Carbohydrates: 51g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 428mg | Potassium: 710mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3188IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 2mg
Frequently Asked Questions
Can you freeze Uncle Ben’s wild rice soup?
Not well, and it’s worth knowing before you portion leftovers into the freezer. The roux is milk-based, and milk breaks when frozen and thawed, leaving a grainy, curdled texture.
Refrigerate leftovers instead, for up to 3 days. If you want to freeze it, freeze the soup base (broth, rice, chicken) before adding the roux, then make the roux fresh after reheating.
Can I make this in a crockpot or slow cooker?
Yes. Sauté the vegetables first, then add them to the slow cooker with the chicken stock, chicken, and rice with its seasoning packet. Cook on low for 4 hours. Make the roux on the stovetop separately and stir it in during the last 15 minutes so the milk doesn’t scorch or separate over long, direct heat.
What if I don’t have the seasoning packet from the rice box?
Use 1 teaspoon each of dried rosemary, thyme, and sage plus salt to taste. The packet is mostly there for convenience; the flavor is easy to replicate from a basic spice cabinet.
Why isn’t my soup thickening?
The most common cause is adding the milk to the roux too fast, which keeps it from forming a smooth paste before it hits the broth. Whisk the milk in slowly, about a third of a cup at a time, and let each addition fully smooth out before adding more. The soup will also continue to thicken as it sits off the heat, so don’t judge the final texture straight off the stove.
Is this the same as Minnesota wild rice soup?
It’s close! Traditional Minnesota wild rice soup usually skips the box mix and cooks raw wild rice from scratch, often with mushrooms instead of a full vegetable mix. This version uses the box for convenience and adds chicken to make it a full meal.
Variations to Try
Extra vegetables: Stir in a cup of sliced mushrooms with the other vegetables for a heartier, more Minnesota-style bowl.
Dairy-free: Swap the milk for full-fat coconut milk or an unsweetened dairy-free milk. The roux still works the same way.
Leftover turkey: Use shredded leftover turkey in place of chicken, and swap in homemade turkey stock if you have it. This is one of our favorite ways to use up Thanksgiving leftovers, right alongside our leftover turkey soup.
Slow cooker: See the FAQ above for the crockpot method. If you love hands-off dinners like this, our slow cooker chicken and stuffing is worth bookmarking too.
Storage Instructions
This wild rice creamy chicken soup is best served right away, but if you have leftovers, don’t worry! It is just as every bit as good warmed up the next day, it will just be thicker like stew. And honestly second day soup is one of my favorite things.
Store in an airtight container in the fridge for up to 3 days. Because this soup is milk based, it doesn’t freeze the best. The milk can split and curdle upon reheating.
Wow…this is perfect! So delicious and easy!
I want to make this soup today and serve it tomorrow. Would you recommend thickening it with the roux tomorrow after reheating or thicken it today and reheat it thickened?
Just make this soup and it is delicious! Used unsalted butter and broth as using the packages in the Rice-a-Roni provided ample sodium. This recipe is a keeper.