STREAMING NOW: Simply Nigella

Chicken and Wild Rice Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The cheese and a flour-and-milk mixture keep this soup creamy. A great soup to keep warm in the Crock Pot for a "Come and get it when you are ready" dinner. Leftovers are great reheated, but I bet you don't have much for that. I made a few changes to this recipe, original from Cooking Light, September 2004”
3hrs 30mins

Ingredients Nutrition


  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until potato is tender.
  2. Combine milk and flour in a medium bowl, stirring well with a whisk. Add the milk mixture to potato mixture; cook until slightly thick, stirring constantly.
  3. Remove from heat; add cheese, stirring until cheese melts.
  4. Stir in rice, chicken, pepper, and salt.
  5. Add parsley the last few moments before serving.
  6. Serve with crusty Italian Bread.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a