Description
This creamy chicken and wild rice soup is a comforting and hearty dish perfect for chilly days. Featuring tender chicken breasts, a medley of vegetables, and a creamy broth enriched with heavy cream and wild rice, it delivers robust flavors and satisfying texture in every spoonful.
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 for cooking
Vegetables and Soup Base
- 4 tbsp salted butter, divided
- 1 yellow onion, diced
- 3 carrots, sliced
- 2-3 celery stalks, sliced
- 5-6 garlic cloves, minced
- 3 tbsp all purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
Rice
- 2 (6.2 oz) boxes Ben's Original Long Grain and Wild Rice (fast cook variety)
- Seasoning packets from the rice boxes
- Salt and pepper to taste
Instructions
- Season the chicken: Coat the chicken filets evenly with Kinders The Blend Seasoning or a mixture of garlic powder, onion powder, salt, and pepper.
- Cook the chicken: Heat avocado oil in a large pot over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked. Remove from the pot and chop or shred into bite-sized pieces. Set aside.
- Sauté the vegetables: In the same pot, add 1 tbsp of butter. Stir in the diced onion, sliced carrots, and celery. Cook for about 10 minutes until vegetables are softened. Add the minced garlic and cook for 1 more minute.
- Create the roux: Add the remaining 3 tbsp of butter to the pot and let it melt. Stir in the all purpose flour and cook for about 3 minutes to eliminate the raw taste.
- Add liquids and rice: Slowly pour in the chicken broth and heavy cream, stirring constantly to combine. Add the rice from both boxes along with the rice seasoning packets. Stir well.
- Simmer the soup: Return the chopped chicken to the pot and mix thoroughly. Bring the soup to a gentle boil, then cover with a lid, reduce the heat to a simmer, and cook for 20 minutes, stirring occasionally until the rice is fully cooked and soup thickens.
- Season and serve: Taste the soup and add salt and pepper as needed. Serve hot and enjoy your creamy chicken and wild rice soup!
Notes
- If you cannot find the fast cook rice variety, use regular wild rice but increase cooking time to about 30 minutes and add 2 more cups of chicken broth.
- If the soup is too thick, add more chicken broth to reach your desired consistency; it tends to thicken further as it stands.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding extra liquid as the rice absorbs broth over time.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
