Creamy Chicken and Wild Rice Soup

Prep Time: 10 min
Cook Time: 20 min
Serves: 8

Enjoy guilt free creamy chicken and wild rice soup thanks to fat free evaporated milk. This hearty soup requires minimal effort and tastes rich and creamy without a high fat content. This is a treat you can feel great about serving your family.


3 tbsp (45 mL) unsalted butter
1 onion, finely chopped
1 large carrot, peeled and cut into ¼-inch coins
1 celery rib, trimmed and chopped
1/4 cup (60 mL) all purpose flour
pinch cayenne pepper
1 tsp (5 mL) dried thyme
8 cups (2 L) reduced sodium chicken stock
2 1/2 cup (625 mL) cooked wild rice
1 cup (250 mL) diced cooked chicken breast
1 cup (250 mL) fat-free evaporated milk
freshly chopped chives, for serving
1/2 tsp (2.5 mL) salt and pepper


1 In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.
2 Stir in the stock, rice, chicken and season with salt and pepper.
3 Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.
4 Serve between heated bowls and garnish with freshly chopped chives.