Description
This creamy chicken and wild rice soup features tender chicken, hearty rice, and a rich, velvety broth made with heavy cream and butter. Perfect for a comforting meal, the soup is seasoned with a flavorful blend of garlic, onion, and vegetables, simmered to perfection until thick and satisfying.
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 the chicken
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 of Ben's Original Long Grain and Wild Rice (fast cook variety), including seasoning packets
Seasoning
- Salt and pepper, to taste
Instructions
- Season the Chicken: Coat the sliced chicken breasts or thighs evenly with Kinders The Blend seasoning or a mix 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 the chicken, set aside, and chop or shred it.
- Sauté Vegetables: In the same pot, add 1 tablespoon of butter. Stir in the diced onions, sliced carrots, and celery. Cook for about 10 minutes until vegetables are softened. Add minced garlic and cook for an additional 1 minute.
- Make the Roux: Stir in the remaining 3 tablespoons of butter. Once melted, add the all-purpose flour and cook for about 3 minutes, stirring continuously to cook out the raw flour taste.
- Add Liquids and Rice: Slowly pour in the chicken broth and heavy cream, stirring constantly to create a smooth base. Add the wild rice from both boxes along with the included seasoning packets. Return the cooked chicken to the pot and stir to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for approximately 20 minutes, stirring occasionally, until the rice is fully cooked and the soup has thickened.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve the soup hot and enjoy your comforting creamy chicken and wild rice soup.
Notes
- If you cannot find the fast cook wild rice variety, use regular wild rice but increase the cooking time to about 30 minutes and add 2 more cups of chicken broth.
- If the soup is too thick, add extra chicken broth to reach your desired consistency; note that the soup will thicken further as it stands.
- This soup keeps well in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a little liquid to compensate for rice absorbing broth during storage.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
