This delicious soup filled with chicken, vegetables and wild rice will warm you up and keep you full! Make it on the stovetop for now or in a slow cooker for later which is ideal for those busy weeknights!
- 1/2 cup Butter
- 1/2 cup small diced Carrots
- 1/2 cup small sliced Celery
- 1/2 cup diced Onion
- 2 Cloves Crushed Garlic
- 1/4 cup Flour
- 5 cups Chicken Broth
- 1 (7 oz) Box Wild Rice Blend
- 3 cups Chopped, cooked Chicken
- 2 cups Half and Half
- Melt the butter in a large pot over medium-high heat on the stovetop.
- Lightly sauté the carrots, celery, garlic and onions just until the onions start to turn translucent. You don't want them completely cooked through. What we're doing here is partially cooking the vegetables in a way that not only brings out the flavor of them but cuts the cooking time in half.
- Stir in the 1/4 cup of flour. It will form a paste aka a roux.
- Add the chicken broth a bit at a time mixing well until all the chicken broth has been added.
- Turn down the heat to medium heat.
- Pour in a box of wild rice mix AND it's flavor seasoning packet.
- Add the 3 cups of chopped up cooked chicken.
- Simmer the soup until the rice is cooked and tender (about 15-20 minutes) .
- Add the half and half.
- Add salt and pepper to taste and serve.
- Wild Rice Mix - You'll need a 6 or 7 oz box of a long grain and wild rice blend. The size of box varies slightly brand to brand. I've used Rice a Roni brand which was fine, but my preference is either Zatarains or Near East brands.
- Chicken Broth - For a good chicken broth use a chicken base instead of bouillon granules. The granules have weak flavor that weakens the older it is. I recommend using Better Than Bouillon chicken base to make your broth. This is the brand I use myself.
- Flour - if you need this to be gluten free you can substitute potato starch for the all purpose flour. Instead of making a roux with the flour and then adding the chicken broth, you'll add nearly all the chicken broth to the vegetables, whisk 2 Tablespoons of potato starch into the remaining broth until smooth and then add it to the soup.
- Butter - you can substitute olive oil for the butter if you wish.
- Chicken - I use baked chicken breasts cut into bite-sized pieces but you could use leftover roasted whole chicken or rotisserie chicken as well.
- Mushrooms?- Yes, if you want to add mushrooms to your soup you can! I would add 1 cup sliced mushroom with the carrots, celery and onions.
Keywords: creamy chicken wild rice soup, wild rice chicken soup, chicken soup with wild rice