Chicken and Wild Rice Soup Recipe
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 chicken, wild rice, and a perfect blend of seasonings.
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Servings: 6
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.
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