Description
This creamy chicken and wild rice soup combines tender chicken breasts, wild rice, and a medley of fresh vegetables in a rich and comforting broth. Perfect for a cozy meal, it features a flavorful homemade stock thickened with butter and flour and a touch of heavy cream for extra smoothness.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin filets
- Kinders The Blend Seasoning or garlic powder, onion powder, salt, and pepper (to taste)
- 2 tbsp avocado oil or any neutral oil
Vegetables and Aromatics
- 1 yellow onion, diced
- 3 carrots, sliced
- 2-3 celery stalks, sliced
- 5-6 garlic cloves, minced
Soup Base
- 4 tbsp salted butter, divided
- 3 tbsp all purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 (6.2 oz) boxes Ben's Original Long Grain and Wild Rice (fast cook variety) including seasoning packets
- Salt and pepper, to taste
Instructions
- Season the Chicken. Generously coat the chicken filets with Kinders The Blend seasoning or the garlic powder, onion powder, salt, and pepper mixture.
- Cook the Chicken. Heat the avocado oil in a large pot over medium heat. Cook the chicken for 4-5 minutes per side until cooked through. Remove and set aside, then chop or shred.
- Sauté Vegetables. In the same pot, add 1 tbsp butter, then stir in diced onions, sliced carrots, and celery. Cook for about 10 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Create the Roux. Stir in the remaining butter and let it melt. Sprinkle in the flour and cook while stirring for about 3 minutes to remove the raw flour taste.
- Add Liquids and Rice. Slowly whisk in the chicken broth and heavy cream, blending until smooth. Stir in the contents of both rice boxes including their seasoning packets. Add the cooked chicken back to the pot and mix well.
- Simmer the Soup. Bring the mixture to a gentle boil, cover with a lid, reduce heat to a simmer, and cook for 20 minutes, stirring occasionally, until the rice is tender and the soup has thickened.
- Season and Serve. Taste and adjust salt and pepper as needed. Serve hot and enjoy your comforting creamy chicken and wild rice soup.
Notes
- If fast cook wild rice is unavailable, use regular long grain and wild rice but increase chicken broth by 2 cups and cook for 30 minutes instead of 20.
- If the soup is thicker than preferred, add additional chicken broth to reach desired consistency; it will thicken upon standing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding extra liquid if the rice has absorbed too much.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
