Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Course Dinner, Soup

Cuisine American

Keyword chicken and wild rice soup, chicken wild rice soup, wild rice soup

Prep Time 25

Cook Time 20

Total Time 45

Servings Servings

Calories 305kcal

Author Katie Cooksey

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 whole onion diced
4 ribs celery chopped
4 large carrots peeled and cubed, about 1 1/2 cups
6 cups chicken broth good quality
3/4 lbs. chicken breasts* cubed
1 6 oz. box Uncle Ben's Long Grain & Wild Rice
2 cups half & half
1/2 cup all purpose flour
salt to taste
black pepper to taste

US Customary - Metric

Instructions

In a large pot, heat butter, and olive oil.
Sautè onions, celery, and carrots on medium-low heat for 10 minutes to soften. Season vegetables with plenty of salt and black pepper.
Pour in chicken broth and cubed raw chicken. Raise temperature to medium-high heat to poach chicken in cooking liquid.
Once the chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
In a small bowl, whisk cold half & half with flour until smooth. Whisk into the soup pot and reduce heat completely to low.
Cook 10 minutes or until rice is softened completely and soup has thickened.
Taste and season accordingly. Serve hot.

Notes

*if using rotisserie chicken, you'll add that in during step 3 with the half & half and flour

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 4 days. This soup can be frozen, though the texture will soften slightly once thawed, so stir well when reheating. It also works beautifully as a make-ahead meal since the flavors deepen overnight.

Nutrition