Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is so much more than just a bowl of delicious soup to me. Let me explain…

For reasons unknown, I thought it was a good idea for this Texas girl to attend college in the Midwest. I WAS NOT READY. The winter hit in October and I was cold till March. Seriously.

Around my junior year, I acclimated to the snow, slush, and chilly winds. The only thing keeping me going up until that point was heated blankets (thanks mom!) and cups of soup from Panera Bread. My favorite was the Creamy Chicken and Wild Rice soup that they served twice a week. The Panera Bread was quite the trek from my apartment but always worth it.

If you want to try another delicious creamy soup, try my 30 Minute Baked Potato Soup.

I was lucky enough to have a car on campus but I was too scared to drive the dang thing. It sat in my parking space for 3 MONTHS. Thankfully, my now husband was willing to drive me around and pick me up from class/ study hall.

I figured it was about time I came up with a recipe for this delicious, hearty and warm soup. It’s full of vegetables, large pieces of chicken breast, and creamy wild rice. Serve it with some crusty bread and all is well in the world!

Creamy Chicken and Wild Rice Soup

• Author: Marissa Allen
• Cook Time: 45 minutes
• Total Time: 45 minutes
• Yield: 6-8 bowls

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Description

Creamy Chicken and Wild Rice soup is a hearty way to warm up in the winter. Tender veggies + diced chicken make this creamy rice soup delicious. 

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Ingredients

• 1 cup uncooked wild rice, rinsed
• 6 cups chicken broth
• 1 pound cooked chicken breast, chopped into cubes

 

• 1 C celery, diced (~3 stalks of celery)
• 1 C carrots, diced (~3 carrots)
• 1 C yellow onion, diced (~1 yellow onion)
• 1 tsp poultry seasoning
• 1/4 tsp thyme
• 1/4 tsp parsley
• 1/4 tsp onion powder
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup flour
• 2 cups whole milk

+ up to 1 cup additional milk or chicken broth

 

• 3/4 tsp salt*
• 1/2 tsp pepper*

 

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Instructions

1. Cook the rice: In a large pot, add the chicken broth and rice. Let simmer for 25 minutes.
2. In a separate pot, add the butter, chopped carrots, onions, and celery. Sauté on medium heat till veggies begin to soften. Season with poultry seasoning, thyme, and onion powder.
3. Sprinkle vegetable mixture with flour and stir to create a roux; about 4 minutes. This will thicken the soup nicely.
4. Slowly incorporate the milk. into the roux and stir constantly till thick.
5. Add the creamy mixture to the pot with the cooked rice + chicken broth.
6. Stir in the diced chicken breast. Let simmer for 15 minutes or till rice is tender.
7. Season with salt + pepper, to taste.

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Notes

*The salt + pepper measurements are approximations. Amount of salt depends on sodium level in chicken broth and butter. Taste and add in increments. 

Let simmer till desired thickness is achieved. If too thin, be patient! Let it simmer with the lid off. If too thick, add WARM chicken broth or milk.

I have seen recipes that cook the chicken breast with the rice in the chicken broth— That will work too. Just make sure the chicken is cooked throughout. I had some already prepared chicken so that’s what I used.