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Chicken Broccoli Wild Rice Soup makes for an easy family-pleasing recipe that is chock-full of delicious chicken, broccoli, and wild rice in a creamy broth!
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I am so excited to share this recipe with y’all because it is one of my favorites!! My family would tell you that there are very few things we eat more than once or twice A YEAR (we try lots of new recipes so we rarely have repeat meals!) – this recipe is one of the exceptions because it’s a family favorite and it’s so easy to make!
One year for Christmas, we decided to have a soup buffet with a few varieties of soup and you can bet that this was one of the choices! My MIL loved this soup and would often request it (and homemade bread ?) when she came to our house. Since her death, I find this soup a little more comforting and I’m often flooded with so many memories of her when I make this soup.
I hope your family enjoys this recipe as much as mine does!
Recipe for Chicken Broccoli Wild Rice Soup
- long-grain and wild rice mix – original flavor
- chicken broth or water
- fresh broccoli, chopped (or frozen, chopped broccoli, thawed)
- carrot, shredded
- onion, chopped
- finely chopped, cooked chicken
- condensed cream of chicken soup, undiluted
- cream cheese, cubed
How to make Chicken Broccoli Wild Rice Soup
- In a large saucepan, combine the rice, contents of the seasoning packet and water. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring once.
- Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes.
- Stir in the chicken, condensed soup, and cream cheese. Cook and stir until the cream cheese has melted.
- Serve hot.
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A few tips for making Chicken Broccoli Wild Rice Soup
- Fresh or frozen broccoli works well in this soup – use whatever you have on hand
- Leftovers are great the next day for lunch
- Save time by using a rotisserie chicken
Other recipes you may enjoy
Chicken Broccoli Wild Rice Soup
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Equipment
Ingredients
- 1 package Uncle Ben’s long grain and wild rice mix – original flavor, 6 oz.
- 5 cups chicken broth or water
- 2 cup fresh broccoli, chopped (or a 10 oz. box frozen, chopped broccoli, thawed)
- 1 medium carrot, shredded
- 1 small onion, chopped
- 1 ½ cups finely chopped cooked chicken
- 1 can condensed cream of chicken soup, undiluted, 10.5 oz.
- 1 package cream cheese, cubed, 8 oz.
Instructions
- In a large saucepan, combine the rice, contents of the seasoning packet and water. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring once.
- Stir in the broccoli, carrot, and onion. Cover and simmer for 5 minutes.
- Stir in the chicken, condensed soup, and cream cheese. Cook and stir until the cream cheese has melted.
- Serve hot.
Notes
- Fresh or frozen broccoli works well in this soup – use whatever you have on hand
- Leftovers are great the next day for lunch
- Save time by using a rotisserie chicken
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on November 15, 2012. Updated on May 24, 2020.
Very hearty and yummy. I had this kind of soup at a winery on vacation and wanted to recreate it. This came very close. Im making it on the second day of summer, but it’s still delish even though it’s 90 degrees outside. I will definitely make this again. Thanks for the recipe
This dish is DELICIOUS!,,, it’s a keeper for anytime of the year
nice post
I really like wild rice and don't do enough with it. Sounds good added to broccoli soup. And this post reminds me that I still haven't linked any soups with your soup linky.
Thanks for sharing!