8 servings (serving size: 1 1/4 cups)

Light cheese and a flour-and-milk mixture keep this chicken and wild rice soup creamy but surprisingly low in fat. Make a batch of soup and reheat throughout the week for effortless and satisfying meals.

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

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 5 minutes or until potato is tender.

Step 3

Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Ratings & Reviews


January 18, 2017
This one is excellent! I use whole milk with double the rice and extra pepper to personalize.

hspencer76's Review

January 19, 2015
I could not bring myself to buy Velveeta so I picked up some Swiss and added that instead (I shredded before adding to melt easier). I also used 1% milk to counter the addition of the Swiss. I added some fresh thyme and a dash of nutmeg as well as more salt & pepper than called for. Also I think next time I will add some fresh chives. I like the suggestion of adding mushrooms, which I think I will do next time. Overall a very satisfying soup and great for winter lunches during the work week.

momclarys's Review

January 06, 2015
This soup was wonderful! I added about 1/4 cup of sherry, a tsp of thyme, a cup of celery (cooked with the onion). I did not have 2% milk, only skim; I added a tblsp of butter.I cooked chicken breasts in broth while the rest was cooking; I also made a huge batch of wild rice and froze the extra for another use. My husband is passionate about wild rice (I actually don't like it very much), and he LOVED this soup. I really liked it, too; it is not too heavy, and with my changes, it had tons of flavor. My 9 year-old daughter loved it, my 12 year-old son said, "Meh", but ate most of it. I'd serve this for a casual company supper.

Csherman's Review

December 26, 2014

midwestmom's Review

November 30, 2014
I thought it was way to cheesy, I wouldn't use Velveeta cheese again if I were to make it again, family didn't like it much either.

dianamg's Review

July 23, 2014
Very tasty recipe as is! Next time I'm going to add a few veggies though.

goodrichrl's Review

November 06, 2013
This soup is delicious! I used 2 cups of skim milk and 1 cup of 2% just to use up what I had at home. I also used 7oz bag of reduced fat sharp cheddar instead of Velveeta. These substitutions seemed to work out well.

sunnik's Review

October 08, 2013
I didn't make this EXACTLY as called for, so maybe my review isn't solid, but my substitute was cream cheese for velveeta because it's what I had in my fridge. I made this for some friends who all really enjoyed it and have asked me to make it again! Pretty easy, hearty & delicious!

Lisa331's Review

March 06, 2013

Smytheville's Review

March 01, 2013
Good, not great. I agree with comments that it's a bit bland so may follow tips to add mushrooms and/or bacon. Would love to know where you can get quick cooking wild rice that looks like the rice used in the MyRecipes video on the website. That looked like all dark grains, which isn't what Uncle Ben's or Rice-A-Roni looks like.