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–+ servings
Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

This Creamy Chicken and Wild Rice Soup is hearty and satisfying, quickly becoming a favorite in your rotation.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 5 servings
Calories 350 kcal

Equipment

  • large pot
  • Medium saucepan

Ingredients
  

Rice and Vegetables

  • ¾ cup uncooked wild rice blend Recommend Lundberg Wild Blend Rice
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (3 ribs)

Base Ingredients

  • 7 tablespoon butter, diced divided
  • 1 large garlic clove, minced (1 ½ tsp)
  • 4.5 cups low-sodium chicken broth
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • to taste Salt
  • to taste ground black pepper
  • 1 lb boneless skinless chicken breasts halves

Creamy Mixture

  • ½ cup all-purpose flour
  • 1.5 cups milk
  • ½ cup heavy cream
  • 1 teaspoon lemon zest

Instructions
 

Cooking Instructions

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
  • Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
  • Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
  • Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.
  • Meanwhile in a separate medium saucepan, melt remaining 6 tablespoon butter over medium heat. Add flour and cook 1 ½ minutes, whisking constantly.
  • Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
  • Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.
  • Let soup cool slightly and serve.

Notes

I recommend using Lundberg Wild Blend Rice if you can find it.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 8mgCalcium: 200mgIron: 2mg
Keyword chicken soup, Creamy Chicken and Wild Rice Soup, creamy soup, hearty soup, wild rice soup
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