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 Points® per serving

How do I track this recipe in my WW app? 

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 Points®

*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. 

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Yield: 8

WW Creamy Chicken Wild Rice Soup

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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 Points® per serving

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  CLICK FOR POINTS
• 
  McCormick Culinary Thyme Leaves, 6 oz
• 
  Gold Medal All Purpose Flour, 10 lbs. (pack of 2)
• 
  Tasty 5Qt Dutch Oven with Lid - Diamond Non-Stick, Copper
• 
  UNCLE BEN'S Flavored Grains: Long Grain & Wild (12pk)

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.