The BEST Chicken Wild Rice Soup Recipe I’ve Ever Tried!

I LOVE chicken wild rice soup. There is a restaurant here called “Grandma’s” that makes great chicken wild rice soup, but I have to say that this recipe beats theirs by a long shot. It’s amazing. Warning: You may consume way too much of this soup due to it’s high delicious factor!
First you need to finely dice up one pound of bacon and fry it in your big soup pot (you need a fairly large pot as this makes a lot of soup). Once it’s crisped up you can drain off the bacon grease and return it to the pot.


Next you add in your chopped up chicken breast, celery and onions and fry until chicken is no longer pink.


Then you’ll add in your remaining ingredients: carnation milk, regular milk, cream of potato soup, cream of chicken soup, cooked wild rice and Velveeta cheese. It will start out looking really thin like this.
But after cooking on very low heat for 3-5 hours it will thicken up and look like this! It’s a really hearty soup and is totally addicting. Just writing this post makes me want to eat it all over again! Here is the full recipe:
Chicken Wild Rice Soup Recipe:
Serves 10
1# Bacon, finely diced
2 Boneless, Skinless Chicken Breasts, diced
1/2 C Chopped Onion
1/2 C chopped Celery
2 Cans Carnation Evaporated Milk
2 Cans Regular Milk (use regular milk and measure with the empty Carnation Milk cans)
2 Cans Cream of Potato Soup
2 Cans Cream of Chicken Soup
3 Cups Wild Rice (uncooked-prepare ahead of time)
16 oz Velveeta Cheese, diced

Cook your wild rice ahead of time. Prepare 3 cups uncooked for a hearty soup. If you like your soup thinner you can use just 1 cup. This will make a lot of rice. Rinse and set aside.

Fry your bacon in your large soup pot. Once crisped drain grease and return to pot. Add diced chicken, celery and onions and cook on medium heat until no longer pink. Turn down heat and add 2 cans evaporated milk, 2 cans of regular milk (measure your milk with the empty evaporated milk cans), 2 cans cream of potato soup, 2 cans cream of chicken soup, cooked wild rice and 16 oz Velveeta cheese. Stir frequently until melted together. Once melted turn heat down very low. Do not allow soup to boil or it will curdle. Do not add water or it will curdle. Cook on low for 3-5 hours until it thickens up.

Serve with bread or crackers and enjoy! This soup is so hearty that it is a meal in itself! I usually freeze part of my leftovers for later.


Copyright: This is my own recipe and may not be published on another site without my written consent.

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  1. I want to try this recipe! This looks really delicious. My rowdy boys are making requests for a new dish and this just might be what they'll like!

  2. Thanks for the recipe! I’m originally from northern MN and my first job was at Grandma’s! I live in Florida and this was a nice remonder of being home. This soup tastes exactly like it!

  3. I am making this now and it smells wonderful – I added diced carrots and did put it in the oven at 250 degrees to simmer. Will let you know how it turns out. Thanks for posting the recipe

  4. cut the evaporated milk in half ….its way to sweet with the amount in the recipe. otherwise its good. I am from Hibbing MN and have eaten gallons of Grandmas wild rice soup.

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