Creamy Chicken and Wild Rice Soup

I grew up in Minnesota, so saying that I’ve had my fair share of Chicken Wild Rice Soup is certainly an understatement. Of course, every family has their own version, much like a hot dish or other favorite home recipes. But, when it comes to a quick and easy, Creamy Chicken and Wild Rice Soup, this is definitely one that gets rave reviews. There’s nothing complicated, and if you’ve never cooked with wild rice before, you’ll find this recipe a great introduction to this wonderful grain. For further information about wild rice, and how to cook it properly, check out this post.

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Creamy Chicken and Wild Rice Soup

A hot bowl of Creamy Chicken and Wild Rice soup is enough to warm you to your core. It's so satisfying, you really don't need anything else with it. Easy to make and the results are phenomenal!

Servings

Ingredients

• 4 cups chicken broth
• 2 cups water
• 2 boneless chicken breasts, cooked & shredded
• 1 4.5 ounce package quick cooking long grain and wild rice (with seasoning packet)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup all-purpose flour
• 8 Tbsp butter (1 stick), divided
• 1 cup carrot diced
• 1/2 cup onion diced
• 2 cups half-and-half

Servings Ingredients 4 cups chicken broth 2 cups water 2 boneless chicken breasts, cooked & shredded 1 4.5 ounce package quick cooking long grain and wild rice (with seasoning packet) 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/2 cup all-purpose flour 8 Tbsp butter (1 stick), divided 1 cup carrot diced 1/2 cup onion diced 2 cups half-and-half

Instructions

1. In a large soup pot or stock pot, combine the chicken broth, water, and shredded chicken. Bring to a boil over medium heat. Stir in the rice, reserving the seasoning packet for later. Cover pot and remove from heat.
2. In a small bowl, combine the salt, black pepper, and flour. In a skillet, melt 1 Tbsp of the butter over medium heat. Add the onion and carrots, saute just until onion is translucent and carrots are barely tender. Add to the rice mixture.
3. In a small saucepan, melt the remaining 7 Tbsp of butter over medium heat. Stir in the contents of the rice seasoning packet and cook until the mixture is bubbly. Reduce the heat to low; slowly whisk in the flour mixture to form a roux. Add the half-and-half and whisk until it is fully incorporated and the mixture is smooth. Cook for 5 minutes, whisking frequently.
4. Stir the cream mixture into the rice mixture. Cook soup over medium heat until it is heated through and has thickened, about 10 to 15 minutes.