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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!

Servings: Makes 8 ( 1 and 1/4 cup ) servings

GREEN: 5 SmartPoint per serving 

BLUE/PURPLE: 4 SmartPoints per serving

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. 

 Makes 8 ( 1 1/4 cup ) servings 

 

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. 

Servings: Makes  8 ( 1 and 1/4 cup ) servings

GREEN: 5 SmartPoint per serving 

BLUE: 4 SmartPoints per serving

PURPLE: 4 SmartPoints per serving

 

Notes:

  1. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
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. 


Servings: Makes  8 (1 and 1/4 cup) servings


GREEN: 5 SmartPoint per serving 

BLUE: 4 SmartPoints per serving

PURPLE: 4 SmartPoints per serving

Notes

      1. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

    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.

    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!

    Courtney

    Friday 15th of January 2021

    I never, ever comment but this was phenomenal! Both my husband and I grew up in Minnesota and are used to eating chicken wild rice soup. We agreed this was the best recipe we have every tried for the soup and even competes with some restaurant chicken wild rice soups! Definitely sharing with all my friends and adding to the rotation. Thank you so much!

    Lindsay Kehl

    Friday 15th of January 2021

    Hi Courtney,

    Wow!! Thank you for taking the time to write an amazing review! I couldn’t ask for a better compliment-definitely appreciated.

    I’m so happy to hear it was a huge hit with you-as well as your husband!

    Thanks so much!!

    Brenda White

    Wednesday 14th of October 2020

    I made the chicken and wild rice soup today. My husband said it was the most delicious soup he’s eaten and I agree! I couldn’t wait to run a container over to my daughters house for her to try. Love this and will definitely make again❤️

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