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WW Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is a lightened up version of Panera’s Chicken and Wild Rice Soup-perfect for a chilly day!

Makes 8 ( 1 and 1/4 cup ) servings

Looking for more delicious low point soups? Be sure to check these out:

Lightened Chicken and Dumplings Soup

Easy Low Point Fire Roasted Tomato Basil Soup

Crockpot Classic Chicken Noodle Soup

Sausage and Rice Soup

Low Point Butternut Squash Soup 

Zero Point Taco Soup

What Ingredients do I need to make this Creamy Chicken and Wild Rice Soup?

  • Light butter- I use Land o’ Lakes light butter made with canola oil
  • Onion- diced
  • Celery- chopped
  • Carrots- peeled and diced
  • Reduced sodium chicken broth 
  • Skinless, boneless chicken or rotisserie chicken with no skin-cooked and diced 
  • Long Grain & Wild Rice with seasoning packet – I like to use Uncle Bens
  • Fat free half and half- I use Land O’ Lakes fat free half and half
  • Unsweetened almond milk
  • Gold Medal all purpose flour
  • Garlic powder or 1 garlic clove– minced 
  • Dried thyme or fresh thyme 
  • Dried or fresh rosemary
  • Black Pepper
  • Salt 

How do I make this Creamy Chicken And Wild Rice Soup?

For this soup you will need cooked skinless, boneless chicken. You can use the leftover cooked chicken that you may already have in your fridge or freezer. You may also use store bought rotisserie chicken (skin removed) for this soup.

If you don’t have cooked chicken-you can cook two chicken breasts in your crockpot with a little chicken broth and cook on low for 3 hours. 

In large Dutch oven or pot, melt light butter.

Add onions, celery and carrots on medium low heat.

Sauté vegetables for 10 minutes or until vegetables are softened.

Pour in chicken broth and the rice seasoning packet.

Add garlic and dry seasonings.

Pour in rice.

( I like to use Uncle Bens Wild Rice)

Cover and reduce heat to simmer for 20 minutes, stirring occasionally.

In a small mixing bowl, whisk 1 cup unsweetened almond milk and 1 cup half and half with 1/2 cup flour until smooth. 

Pour cream and flour mixture into soup.

Whisk until well combined.

Stir in diced or shredded cooked or rotisserie chicken.

Cook on low for 10 minutes or until rice is soft and soup has thickened.

Garnish with fresh thyme, if desired.

Serve warm.

Store leftovers in an air tight container in the refrigerator for up to 10 days. 

 

Ingredients:

  • 1 Tbsp Land o’ Lakes light butter made with canola oil
  • 1 small onion, diced
  • 5 ribs celery, chopped
  • 2 cups or 4 medium carrots, peeled and diced
  • 3 (14.5 oz) cans or 43.5 oz reduced sodium chicken broth 
  • 2 cups skinless, boneless chicken or rotisserie chicken with no skin, cooked and diced 
  • 1 (6 oz.) box Long Grain & Wild Rice with seasoning packet – I use Uncle Bens
  • 1 cup fat free half and half- I use Land O’ Lakes fat free half and half 
  • 1 cup unsweetened almond milk
  • 1/2 cup Gold Medal all purpose flour
  • 1/2 tsp garlic powder or 1 garlic clove, minced 
  • 1/4 tsp dried thyme or 1 Tbsp fresh thyme 
  • 1/4 tsp dried rosemary or 1 Tbsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt 

Directions:

  1. In large Dutch oven or pot, melt light butter. Add onions, celery and carrots on medium low heat. Sauté vegetables for 10 minutes or until vegetables are softened. Pour in chicken broth. Add garlic and dry seasonings. Pour in rice and the seasoning packet. 
  2. Cover and reduce heat to simmer for 20 minutes, stirring occasionally.
  3. In a small mixing bowl, whisk 1 cup unsweetened almond milk and 1 cup half and half with 1/2 cup flour until smooth. 
  4. Pour cream and flour mixture into soup. Whisk until well combined. Stir in diced or shredded cooked or rotisserie chicken.
  5. Cook on low for 10 minutes or until rice is soft and soup has thickened.
  6. Serve warm. Garnish with fresh thyme, if desired.
  7. Store leftovers in an air tight container in the refrigerator for up to 10 days. 

Makes  8 ( 1 and 1/4 cup ) servings

4-5 PersonalPoints™ per serving  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

WW Creamy Chicken Wild Rice Soup

WW Creamy Chicken Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is a lightened up version of Panera's Chicken and Wild Rice Soup-perfect for a chilly day!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 Tbsp Land o' Lakes light butter made with canola oil
  • 1 small onion, diced
  • 5 ribs celery, chopped
  • 2 cups or 4 medium carrots, peeled and diced
  • 3 (14.5 oz) cans or 43.5 oz reduced sodium chicken broth
  • 2 cups skinless, boneless chicken or rotisserie chicken with no skin, cooked and diced 
  • 1 (6 oz.) box Long Grain & Wild Rice with seasoning packet ( I use Uncle Bens)
  • 1 cup fat free half and half
  • 1 cup unsweetened almond milk
  • 1/2 cup all purpose flour
  • 1/2 tsp garlic powder or 1 garlic clove, minced 
  • 1/4 tsp dried thyme or 1 Tbsp fresh thyme 
  • 1/4 tsp dried rosemary or 1 Tbsp fresh rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions

  1. In large Dutch oven or pot, melt light butter. Add onions, celery and carrots on medium low heat.
  2. Sauté vegetables for 10 minutes or until vegetables are softened. Pour in chicken broth.
  3. Add garlic powder and dry seasonings. Pour in rice and the seasoning packet. 
  4. Cover and reduce heat to simmer for 20 minutes, stirring occasionally.
  5. In a small mixing bowl, whisk 1 cup unsweetened almond milk and 1 cup half and half with 1/2 cup flour until smooth. 
  6. Pour cream and flour mixture into soup. Whisk until well combined. Stir in diced or shredded cooked or rotisserie chicken.
  7. Cook on low for 8-10 minutes or until rice is soft and soup has thickened.
  8. Serve warm. Garnish with fresh thyme, desired.
  9. Store leftovers in an air tight container in the refrigerator for up to 10 days. 


Makes 8 (1 and 1/4 cup) servings

4-5 PersonalPoints™ per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

        Smartpoints: GREEN: 5 SmartPoint per serving BLUE/PURPLE: 4 SmartPoints per serving

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 986mgCarbohydrates: 38gNet Carbohydrates: 35gFiber: 3gSugar: 3gProtein: 21g

    The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

    Theresa

    Sunday 10th of July 2022

    This look amazing! We have a tree nut allergy in our family. Can we sub out almond flour for something else? Thanks so much!

    Bonnie

    Monday 22nd of November 2021

    Since there is a small group for thanksgiving that prefers soups over a "meal" I'm making this using turkey instead of chicken and squash soup along with a salad, bread and apple crisp. I made your chicken pot pie soup the other day and it was out of this world. Hoping this is the same. :-)

    Janelle Obergfel

    Wednesday 14th of April 2021

    A yummy soup that reminded me of Panera's version!

    Ashlee

    Sunday 28th of February 2021

    I really want to try this, it looks so good! How would you make this in a crockpot?

    Alexandria Kent

    Tuesday 9th of February 2021

    This was absolutely delicious! My children that don't like soup both loved it! We will definitely be making this again. All of your recipes are so wonderful, I'm so grateful that you created this blog!

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