A warm and Creamy Chicken and Wild Rice soup is hearty and delicious. It is full of veggies and boneless chicken and wild rice. It is perfect soup for a family on a chilly night and you probably have most ingredients at home.
I don’t know if it is cold where you live, but here in Utah it has been freezing. This is not a good thing when you are not a snow person. Even though I live here in Utah and have my entire life, I don’t ski, play in the snow or like driving in it. It is beautiful to look at but I would rather not be in it. The only thing I do on snow days is rearrange furniture and cook. When it is cold out I crave soups and chili and hot chocolate and all things that warm me up. The other day it was snowing (again) so I decided to make one of my favorite soups, this creamy chicken and wild rice soup. It is so yummy.
My hubby isn’t a huge fan of soup for dinner (he says it is a lunch food), but he actually likes this a lot. Maybe because it feels hearty and he’s not starving afterwards, or maybe it’s the homemade bread I make with it, whatever it is, he eats it all….for dinner. And so do my girls,
So, this is super duper easy to make and you probably have most of the ingredients at home.
PIN FOR LATER
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
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- 3/4 cup uncooked wild rice blend Recommend Lundberg Wild Blend Rice
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 7 Tbsp butter diced, divided
- 1 clove garlic minced
- 4 1/2 cups low-sodium chicken broth
- 1/4 tsp of each dried thyme sage and rosemary
- Salt and ground black pepper to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest
Ingredients
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- Prepare rice according to directions listed on package. You can cook on stovetop or in rice cooker.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
- In a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. While whisking vigorously, slowly pour milk into butter/flour mixture.
- Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened ( you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. I also add what's left in the remaining can of chicken broth).
- Stir in heavy cream and lemon zest and serve warm.
*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
Recipe adapted by Little Spice Jar
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