Progresso Chicken and Wild Rice Soup Recipe: Creamy Broth With Hearty Texture

This homemade version captures the creamy richness of the classic canned favorite with far superior texture and flavor. The combination of tender chicken, nutty wild rice, and aromatic vegetables creates a satisfying bowl that feels both comforting and nourishing.

I developed this recipe to replicate the store-bought version while elevating every element. The broth achieves its signature creamy consistency through a simple roux, and the wild rice adds a hearty, chewy texture that makes each spoonful substantial.

What you get is a soup that’s thicker and more flavorful than the canned original, with none of the metallic aftertaste. The chicken stays moist, the rice perfectly cooked, and the broth velvety smooth from start to finish.

Serve with crusty bread for dipping or enjoy it on its own as a complete meal. Here’s how to make it.

Ingredients for Progresso Chicken and Wild Rice Soup

Tender chicken, wild rice, and creamy broth come together in this comforting bowl.

The chicken is key—boneless, skinless breasts stay moist and tender. For the rice, a wild rice blend (like Lundberg or Gunderson) gives that signature chewy texture. Most grocery stores carry it near the regular rice. The broth should be low-sodium so you can control the seasoning. I always grab Swanson or College Inn for consistent quality.

No wild rice? Long-grain brown rice works in a pinch (cook time stays similar). Fresh thyme can replace dried at three times the amount. If you’re out of heavy cream, half-and-half gives a lighter but still creamy finish. The celery and carrots are classic mirepoix—swap in bell peppers if you prefer (just keep the total veggie volume the same).

This soup tastes even better the next day—flavors really meld. Keeps 4-5 days in the fridge, freezes for 3 months. I like to portion leftovers into containers for easy lunches all week.

Step-by-Step Instructions for Chicken and Wild Rice Soup

Here’s the method I use to build layers of flavor in this comforting, creamy soup.

Step 1: Sauté Aromatics and Cook Chicken

Melt 4 tbsp unsalted butter in a large pot over medium heat. Add the finely chopped yellow onion, diced carrots, and diced celery stalks and cook for 5-6 minutes until the vegetables soften and the onion turns translucent.

Stir in the minced garlic cloves and cook for another 30 seconds until fragrant. Add the diced boneless skinless chicken breast and cook for 6-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside. The chicken will finish cooking later, so don’t worry if it’s not fully done yet.

Step 2: Toast the Wild Rice and Add Broth

Sprinkle the 0.25 cup all-purpose flour over the chicken and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes to toast the flour slightly—this removes the raw taste and deepens the flavor.

Add the 1 cup wild rice blend, 6 cups chicken broth, 1 tsp dried thyme, 1 whole bay leaf, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low.

Step 3: Simmer Until Rice Is Tender

Cover the pot and let the soup simmer for 45-50 minutes, stirring occasionally, until the wild rice is tender and has absorbed much of the liquid. The rice should be soft but still have a slight chew, and the chicken should be fully cooked through.

If the soup thickens too much, add a splash of water or additional chicken broth to reach your desired consistency. This long simmer allows the flavors to meld beautifully, creating a rich, hearty base.

Step 4: Finish with Heavy Cream

Once the rice is tender, remove the bay leaf and discard it. Stir in the 0.5 cup heavy cream and let the soup heat through for another 2-3 minutes on low heat. Do not let it boil, as the cream can curdle.

The cream adds a velvety richness that balances the heartiness of the rice and chicken. Taste and adjust the seasoning with additional salt or black pepper if needed. The soup should be creamy, fragrant, and packed with texture from the wild rice and tender chicken.

Creative Variations of These Flavors

Creamy Mushroom Addition

For an earthy twist, add 8 oz sliced cremini mushrooms when sautéing the aromatics. Their umami depth pairs beautifully with the wild rice. I also add 1 tsp Worcestershire sauce with the broth for extra richness. 🌱

Spicy Southwest Style

Stir in 1 diced poblano pepper and 1 tsp ground cumin with the vegetables. Replace the thyme with 1 tsp smoked paprika and finish with ½ cup shredded Monterey Jack instead of cream. Garnish with cilantro and lime.

Lemon-Herb Brightness

Add zest of 1 lemon and 1 tbsp fresh dill at the end for a fresh, bright variation. This version feels lighter but still satisfying. I love this with 2 extra cups of spinach stirred in at the last minute.

Slow Cooker Method

Combine all ingredients except cream in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cream before serving. The long cook time intensifies the flavors beautifully.

Dairy-Free Option

Replace butter with olive oil and heavy cream with 1 can coconut milk. Add 1 tbsp nutritional yeast for cheesy depth. The soup remains just as creamy and satisfying. 💛

Hearty Vegetable Boost

Increase the veggies by adding 1 cup diced zucchini and ½ cup corn kernels with the wild rice. This version feels more like a stew. I often double the rice for extra heartiness.

Frequently Asked Questions