Chicken Wild Rice Soup

This Creamy Chicken and Wild Rice Soup recipe is so warm and comforting. This is a great soup for a cold day and a dinner ready in under 20 minutes.

CREAMY CHICKEN AND WILD RICE SOUP

I’ve had this blog since 2008. That’s a long time. People always ask me if I ever run out of recipe ideas. Never! In fact, I always have a running list of things of want to make probably over 100 entries long.

I have friends that have had their kids take over their blogs and I even have some friends that have willed their blogs to their children in the future. As I get older I can only hope that one of my kids loves cooking as much as I do (we already have a few contenders) and will want to continue The Girl Who Ate Everything forever.

I really believe that mealtime is when you connect and talk about what is happening in our daily lives.

It’s funny how real life (life outside of food blogging) brings you right back to what is most important. For instance, my whole family all came down with a cold and immediately all my cooking plans went out the window and what did I make? Soup. Yes, a big batch of soup.

That’s the only thing anyone wanted to eat and I wasn’t going to argue with them. That’s how this delicious soup came to be.

INGREDIENTS

This hearty soup is made with simple ingredients.

• CELERY
• ONION
• CARROTS
• ALL-PURPOSE FLOUR
• CHICKEN BROTH OR CHICKEN STOCK
• HEAVY CREAM
• BONELESS SKINLESS CHICKEN BREASTS – Use any leftover chicken or rotisserie chicken. You can use chicken thighs as well.
• WILD RICE MIX – Sure you could use brown rice or white rice, but the hearty wild rice adds so much here.

I always try to keep what I refer to as “the trinity” in my fridge: celery, onion, and carrots. It’s the base to any soup and gives it that depth of flavor.

In a large pot, melt butter and sauté your veggies in the butter.

Add some flour to make your roux. You want to cook the flour mixture for a couple of minutes over medium heat.

Slowly whisk in some chicken broth.Add a little cream to make this a creamy soup. You can replace some of the cream with chicken broth or whole milk if you’re trying to lighten it up.

Stir in your cooked wild rice blend and add about 1 cup of cooked and shredded chicken. Rotisserie chicken works great here in a pinch.

Serve with some crusty bread. Store leftovers in an airtight container.

This is very similar to Panera’s creamy chicken and wild rice soup. I happen to have a Panera broccoli cheddar copycat soup as well.

OTHER SOUP RECIPES

• Creamy Potato Soup
• Healthy Vegetable Chicken Soup
• Chicken Cordon Bleu Soup
• Cauliflower Soup
• Easy Tomato Soup
• Homemade Chicken Noodle Soup
• Slow Cooker Chicken Chili
• Creamy Chicken Potato soup
• Lasagna Soup
• Ham and Bean Soup
• Lentil Soup

Creamy Chicken Wild Rice Soup

4.83 from 29 votes

This Creamy Chicken Wild Rice Soup is so warm and comforting. Great for a cold winter night and ready in under 20 minutes.

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Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 4 servings

Ingredients

• 6 tablespoons butter
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1/4 cup flour
• 3 cups reduced-sodium chicken broth
• 1 1/2 cups cream
• 1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
• 1 cup cooked and shredded chicken
• salt and pepper to taste

Instructions

 

• In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
• Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
• Add the rice and chicken. Stir until combined.
• Season with salt and pepper and serve.

Cuisine: American

Course: Soup

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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