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–+ servings
Indulge in hearty comfort with our chicken and wild rice soup. Tender chicken, earthy wild rice, and aromatic herbs blend for a soul-warming dish.
Print Recipe
Prep Time 15 hours
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8

Ingredients
 

  • 6 cups chicken broth
  • 2 chicken breast halves cooked, boneless and cubed
  • 1 6 ounce package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)
  • 1/2 teaspoon ground black pepper
  • 1/2 cup all-purpose flour
  • 3/4 cup butter 12 tbsp. or a stick and a half
  • 1 cup carrot diced
  • 1 cup celery diced
  • 1 cup onion diced
  • 3 cups light cream can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half

Instructions
 

  • Open rice, pull out seasoning packet and set aside.
  • In a small bowl, combine pepper and flour. Set aside.
  • In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
  • In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
  • Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
  • Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor.