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Creamy Chicken and Wild Rice Soup

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A rich and comforting chicken and wild rice soup with tender vegetables, savory broth, and a smooth, creamy finish.

Ingredients

  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 package quick-cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream

Instructions

  1. Combine the chicken broth, water, and shredded chicken in a large pot over medium heat and bring to a boil.
  2. Stir in the rice, reserving the seasoning packet. Cover, remove from the heat, and set aside.
  3. In a separate saucepan, melt the butter over medium heat. Stir in the contents of the reserved seasoning packet and cook until the mixture is bubbly.
  4. Reduce the heat to low and gradually stir in the flour to form a smooth mixture.
  5. Gradually whisk in the heavy cream until fully incorporated and smooth. Cook until thickened, about 5 minutes.
  6. Stir the creamy mixture into the chicken and rice soup. Cook over medium heat until the rice is tender and the soup is heated through, about 10 to 15 minutes.
  7. Season with salt and black pepper and serve hot.

Notes

  • For a thinner soup, add extra chicken broth until the desired consistency is reached.
  • Leftovers can be refrigerated in an airtight container and gently reheated on the stovetop.
  • The soup will thicken as it cools, so additional broth may be needed when reheating.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-chicken-and-wild-rice-soup/