Cold, rainy days are no match for our soul-warming, super-easy, 10-ingredient Chicken and Wild Rice Soup. It’s a bowl of rich, creamy goodness, featuring tender shredded chicken, wild rice, and a blend of seasonings. It’s a delicious fall dinner recipe!
Everyone will think you’ve been cooking all day, but the secret is, you haven’t. But don’t worry, we’ll never tell. 😉
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This soup is your new go-to cold-weather meal. You’ll fall in love with it every autumn and winter, but honestly, I’ve craved it in the spring and summer too. It tastes just as good the second or third day, and it’s perfect for meal prep.
Oh, and before you dig in, let’s check out some other warm-you-up recipes like our tater tot shepherd’s pie, and these six other fall comfort meals.
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Why You’ll Love This Recipe…
- It doesn’t get more comforting than this soup. It’s creamy, hearty, and perfect for cold weather when you need something warm and filling.
- There are only 10 ingredients. Just simple, everyday items you can find at the grocery store. And you know what? I’d bet you have most of them in your kitchen right now.
- It makes for AMAZING leftovers that reheat perfectly. Seriously, this soup tastes even better the next day. It’s so good that we sometimes make a big batch and have it for multiple days throughout the week.
- Sure, it’s obviously perfect for fall and winter, but it works any time of year. No one would blame you for making it in the middle of summer. It’s filling without weighing you down.
Ingredients
- Rotisserie Chicken – Use leftover rotisserie chicken or even leftover chicken thighs. Cut or shred.
- Wild Rice with Seasoning Pack – We like Ben’s wild rice.
- Chicken Broth
- Carrots
- Celery
- Onions – White or yellow.
- Heavy Cream
- Flour
- Butter
See the recipe card for quantities.
How to Make Chicken and Wild Rice Soup
Melt one tablespoon of butter in a large pot or Dutch oven over medium heat.
Add the onion, celery, and carrots. Cook and stir for 5 minutes until the vegetables start to soften.
Add the chicken stock, rice, and seasoning packet from the rice box. Cover and simmer over low heat for 10 minutes.
While the soup is simmering, melt the remaining butter in a medium pan. Reduce the heat to low, then whisk in the flour until a smooth paste forms.
Whisk in the heavy cream a little at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 2-3 minutes.
Stir the butter, flour, and cream mixture into the pot with the broth.
Add the diced chicken, cover, and cook over medium-low heat for 8-10 minutes. It will continue to get thicker as it sits.
Season with salt and pepper to taste and serve.
Storage
You can store leftover soup in a food storage container or a zipper bag for up to 3 days. Any longer than that, and the rice starts to get mushy.
This soup freezes surprisingly well. The key is to omit the cream during cooking and add it later when you reheat.
FAQs
You can, but we don’t recommend it. 🙁 White rice will have a softer texture and it’ll be missing that nuttiness that gives the soup that classic flavor we know and love.
That’s up to you, my friend! To thicken your soup, simply let it simmer for longer. However, if you prefer a thinner consistency, add more chicken broth.
Chicken and Wild Rice Soup Recipe
Ingredients
- 1 Lb Rotisserie Chicken Diced
- 1 Box of Ben's Original Long Grain and Wild Rice Fast Cook
- 1 Medium Onion Diced
- 2 Carrots Peeled and Diced
- 2 Celery Stalks Diced
- 5 Tbsp Salted Butter
- ¼ Cup Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
Instructions
- Melt one tablespoon of butter in a large pot or Dutch oven over medium heat.
- Add the onion, celery, and carrots. Cook and stir for 5 minutes until the vegetables start to soften.
- Add the chicken stock, rice, and seasoning packet from the rice box. Cover and simmer for 10 minutes over low heat.
- While the soup is simmering, melt the remaining butter in a medium pan. Reduce the heat to low, then whisk in the flour until you have a paste.
- Whisk in the heavy cream a little at a time, stirring until smooth before adding more. Cook until the mixture is thickened, about 2-3 minutes.
- Stir the cream mixture into the pot with the broth.
- Add the diced chicken, cover, and cook over medium-low heat for 8-10 minutes. It will continue to get thicker as it sits.
- Season with salt and pepper to taste. Serve immediately.
Notes
- The soup is thick; if you want a thinner soup, add more chicken broth until you get the desired consistency.
- Store in an air-tight container in the fridge for up to 4 days.
- Reheat on the stove.
- If you want to freeze the soup, I recommend not adding the heavy cream to the roux. You can add the roux to the soup. Let it cool down then add it to a freezer bag. When ready to eat, reheat on the stove and add the heavy cream.
Nutrition
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