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Nelson Brother's Creamy Chicken and Wild Rice Soup Recipe

Nelson Brother's Creamy Chicken and Wild Rice Soup

Recipe courtesy Stacey Bradbury

Show: The Best OfEpisode: Truck Stops

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 04, 2012

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    This recipe may seem a little strange, but it is really amazing! We have made this twice for family gatherings (all gourmet cooks, BTW, and they all raved over it. For the cheese sauce, we use an alfredo, and in lieu of broccoli we use mushrooms. Mushrooms give it a different twist as not everyone is a fan of the very strong broccoli flavor.

    The second time we made it, we had leftovers for a few days. We noticed that the wild rice got a bit mushy so next time we are going to serve the soup over the wild rice like you would a gumbo. That will maintain the rice texture.

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  • on September 14, 2011

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    Our Church has Wednesday night soup and bread suppers during Lent. I made this one and it was so well received, I had to make it again.
    I followed the advice of previous reviewers and used Rague Alfrado sauce for the cheese sauce, chicken broth - low sodium instead of water (the box stuff chicken soup base (paste from GFS and half and half instead of milk. They are still talking about this one! I had a request for the recipe yesterday so had to look it up again. That is six months after they tasted it! Put the cooked wild rice in just before you serve it - it gets soggy if you let it stand in the pot. Best eaten fresh - right after the rice is added and comes back to temp.

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  • on February 16, 2011

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    Perfect soup for a cold Minnesota winter day! I use fat free half and half instead of milk, and chicken broth instead of water. This is definitely a keeper!

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  • on January 26, 2011

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    OMG! On a cold, rainy, wintery night this is the perfect "stick to your ribs" comforting and quick dinner! After reviewing all of the reviews, I purchased the Alfredo cheese sauce which was a smart choice. Also, the chicken paste - a version of bullion - was used but just 2 heaping Tablespoons versus 1/4 cup as listed in the directions. Someone made the call out that the paste made the soup too salty so I cut it in half. I'm not a huge broccoli lover but did add some florets. Seems to me they only made the soup colorful but weren't really necessary i.e. they didn't detract or add to the taste. Overall, this is an easy recipe! I chose to serve it in a bread bowl and it was a HUGE hit with my family.

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  • on November 27, 2010

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    Like a few other people I didn't know what cheese sauce but thought it might be the cheese dip for chips. So I used that and it was really good. There are not much in the way of spices for this recipes so this just added a little extra zing. Very good.

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  • on February 20, 2010

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    This recipe is fantastic and so each to make. I added an extra 1/2 cup of milk and 4 oz Velvetta in place of the cheese sauce. Kids will love it and not even realize there are vegetables within.

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  • on November 12, 2009

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    What is chicken base paste?

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  • on November 03, 2009

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    This soup was excellent.

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  • on September 12, 2009

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    I was looking for a creamy chicken and wild rice soup recipe (after having a cup at Panera Bread and came across this one. Fortunately, I quadruped the recipe because within just a few days, my family had demolished the entire pot and was looking for more! I did use a jar of ragu alfredo sauce for the cheese sauce and 3 bags of the Uncle Ben's microwavable wild rice to speed up the prep. It's quick to make and unlike some soups that taste better after sitting for a day, this one was delicious right away. Even my picky kids enjoyed it. I'd give it 10 stars!

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  • on March 09, 2009

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    Have friends who have an annual soup party ... everyone brings a crock pot of soup to share and each is voted on. Made this soup and it won 1st place out of 18 soups. Used the idea of mixing milk with the roux and adding Velvetta and cheddar/montery jack mix.

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