Creamy Chicken and Rice Soup

So I like a good soup, especially creamy chicken and rice soup.   For the longest time I only ate Panera Bread’s Chicken and Wild Rice soup.  Then there was a change in the company and there was less and less chicken and veggies.   I became disappointed.  It wasn’t just their soup, it was everything on their menu that became lacking.   Don’t get me wrong, it tastes fine, the content was less than satisfying.

Until one day someone gave me a recipe that not only made the soup I loved even better.   Over time I have changed it a dozen times trying different things.   But this is what I have come up with and now it is a favorite in our home..

Cooking Gives Me Pleasure

That is why you will find several recipes in my blog.   Sometimes they are inspired by family, friends or creations that I have created.   I am often asked to share my recipes and finally I have decided to share them here.   Perhaps you are looking for dinner inspiration, a new take on an old classic or you have had my creation and want to recreate them for yourself.   I am happy to help!

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Rev. Colleen Irwin
Great for a cold day with fresh bread. This is a variation on one of the many copy-cat recipes you can find online for Panera Bread’s Chicken and Wild Rice soup. 
Prep Time 20 mins
Cook Time 1 hr
Course Soup
Cuisine American
Servings 8 people


  • Dutch Oven
  • saute pan


  • 1 stick butter
  • 4 large Carrots, chopped
  • 4 stalks Celery, chopped
  • 1 large onion, finely chopped
  • 2 large pieces Cooked chicken breast, chopped
  • 4 cups Milk
  • 1 box Uncle Ben's Long Grain & Wild Rice
  • cup flour
  • 4 cup Chicken Broth
  • Salt and Pepper to taste


  • In a dutch oven place the chicken broth, rice and chicken and bring to a boil and let simmer after boil. This will cook the rice and bring everything to temperature when you combine.
  • Melt the butter, and cook the chopped carrots, celery and onion until tender in another pan large enough to hold everything.
  • Add flour and flavor packet from rice mixture to ensure that vegetables are coated with it and the flour has a chance to cook a little.
  • When that happens add the milk. Keep stirring until it is bubbling.
  • Slowly add the other mixture in until combined. Let simmer 15 minutes.


  1. Milk can be any variation 2% works well, whole milk will give you a creamier taste.   1% is a little watery.  The original recipe called for cream.   We found it too rich.
  2. I tried using olive oil instead of butter, but it lacked a creaminess, sometimes I will cut the butter in half and use olive oil when I use whole milk.
  3. I have added cooked broccoli in addition which is a fun flavor addition.  We prefer the recipe as given.
  4. The original recipe I found called for less veggies, we like the vegetables, so I doubled it.
  5. Often I make it the day after roasting a whole chicken.  We have one meal out of it, and the rest goes into the soup (which I double the recipe here), take the bones and make the broth.
  6. I do not add salt, but do add ground pepper

By Rev. Colleen Irwin

Reverend Colleen Irwin is a Spiritual being having a human experience as a Blogger, Wife, Mother, Mentor, Healer and Public Speaker living in Rochester New York. Colleen, a Natural Born Medium, teaches, lectures and serves Spirit when called upon. She remembers speaking with Spirit as a child and learning how to share this knowledge with others has been an adventure that she captured in her book “Discovering Your Stream”. Colleen has been mentored by Reverend Jack Rudy, and ordained as a Priest in the Order of Melchizedek by the Reverend Dan Chesboro through the Sanctuary of the Beloved. When she is not doing her Spiritual work she is a volunteer docent sharing Susan B. Anthony's history to visitors of the Susan B. Anthony House in Rochester. Her trust in Spirit gave her a new title – PREVIVOR. She now uses her platform to educate others about the BRCA genetic mutation and how one can take control of their health and well-being.