Creamy Chicken Wild Rice Soup Recipe

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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!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: chicken soup with wild rice, creamy chicken wild rice soup, wild rice chicken soup

Servings: servings

Calories: 390kcal

Author: Mindee

Cost: 10

Ingredients

½ cup Butter
½ cup Carrots cup small diced
½ cup Celery cup small sliced
½ cup Onion diced
2 cloves Crushed Garlic
¼ cup Flour
5 cups Chicken Broth
7 oz Box Wild Rice Blend
3 cups Chicken chopped, cooked
2 cups Half and Half

Instructions

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 ¼ 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 its 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.

Notes

Wild Rice Mix - You'll need a 6 or 7-oz box of a long grain and wild rice blend. The size of the box varies slightly from 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 a weak flavor that weakens the older it is. I recommend using a 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 of sliced mushroom with the carrots, celery, and onions.

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