Description
This creamy chicken and wild rice soup features tender chicken, aromatic vegetables, and hearty wild rice simmered in a rich, velvety broth. Perfect for a comforting meal, this soup combines simple ingredients with slow simmering to create a satisfying dish ideal for any season.
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
- 2 tbsp Avocado Oil or any neutral oil, for cooking the chicken
Vegetables and Aromatics
- 1 Yellow Onion, diced
- 3 Carrots, sliced
- 2-3 Celery Stalks, sliced
- 5-6 Garlic Cloves, minced
Soup Base
- 4 tbsp Salted Butter, divided
- 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
- Salt and Pepper to taste
Instructions
- Season the chicken. Coat the chicken breasts or thighs evenly with Kinders The Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper to taste.
- Cook the chicken. Heat avocado oil in a large pot over medium heat. Cook the chicken filets for about 4-5 minutes on each side until cooked through. Remove from the pot and set aside, then chop or shred the chicken into bite-sized pieces.
- Sauté the vegetables. In the same pot, add 1 tablespoon of the butter. Add diced onions, sliced carrots, and celery. Cook over medium heat, stirring occasionally, for about 10 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make the roux and add liquids. Stir in the remaining 3 tablespoons of butter and let melt. Sprinkle in the flour and cook, stirring frequently, for about 3 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth followed by the heavy cream while whisking constantly to avoid lumps.
- Add rice and chicken. Stir in the rice from both boxes along with the seasoning packets that come with the rice. Return the cooked chicken pieces to the pot and mix well.
- Simmer the soup. Bring the soup to a gentle boil, then cover with a lid and reduce heat to a low simmer. Cook for approximately 20 minutes until the rice is tender and the soup has thickened, stirring occasionally to prevent sticking.
- Season and serve. Taste and add salt and pepper as needed. Serve the soup hot and enjoy your creamy chicken and wild rice soup.
Notes
- If you can’t find the fast-cook wild rice variety, use regular wild rice but increase cooking time to 30 minutes and add about 2 extra cups of chicken broth.
- If the soup becomes thicker than preferred, add more chicken broth to adjust consistency as it will thicken further upon standing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding extra liquid as needed because the rice continues to absorb moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg
