Go Back

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is an Weight Watchers friendly version of a classic Chicken and Wild Rice recipe. Perfect for a chilly day plus the whole family will be asking for leftovers!!

Course Main Course, Soup
Keyword soup, Weight Watchers
Cook Time 45 minutes
Servings 8 servings
Author Censie


  • 1 TBSP butter
  • 1 small onion diced
  • 5 ribs celery chopped
  • 4 medium carrots peeled and diced
  • 43.5 ounces reduced sodium chicken broth
  • 2 cups skinless, boneless chicken or rotisserie chicken cooked and diced
  • 1 box Uncle Ben's Long Grain & Wild Rice with seasoning packet 
  • 1 cup fat free half and half
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 tsp garlic minced
  • 1/4 tsp dried thyme
  • 1/4 tsp rosemary
  • 1/4 tsp pepper
  • 1/2 tsp salt


  1. In large dutch oven or pot, melt the butter.

  2. Add onions, celery and carrots sauté vegetables for 10 minutes or until vegetables are softened on medium low heat.

  3. Pour the chicken broth into the pot and add garlic and dry seasonings.

  4. Pour in rice and the seasoning packet into the pot. 

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

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

  7. Pour cream and flour mixture into soup. Whisk until well combined.

  8. Stir in chicken and cook on low for 10 minutes or until rice is soft and soup has thickened.

  9. Serve immediately and enjoy!