This Creamy Chicken and Wild Rice Soup is like a big hug in a bowl! It is so creamy and full of flavor and just absolutely delicious! As I am writing this, I have been struggling with a severe cold. I have slept away the days and have not been able to accomplish much work. And that is unfortunate because it was supposed to be a very busy week because i just launched my first ever cookbook, which is available here! I had several events planned to promote it and had to cancel them all. But I am finally on the mend and I was craving soup! Usually, I would make a big pot of Chicken Noodle Soup, but I saw that I had the ingredients for this and had to make it! I am so glad I did!
And if you need more soup recipes, check these out!
Slow Cooker Cheesy Ham and Potato Soup
How To Make Creamy Chicken and Wild Rice Soup
Start by seasoning 1 lb of boneless, skinless chicken breasts or thighs with this Kinders the Blend Seasoning. Just use enough to coat the chicken. Alternatively, you could use garlic powder, onion powder and salt and pepper.
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In a large pot, heat 1 tbsp of oil and cook the chicken for about 4-5 minutes per side. When they are finished cooking, remove them and set aside.
In that same pan, add 1 tbsp of butter, then 3 sliced carrots, 2 stalks of sliced celery and 1 diced onion. Season with salt and pepper and cook for about 10 minutes. Add in 5-6 minced garlic cloves and cook for another minute.
Stir in 3 more tbsp of butter, then 3 tbsp of all purpose flour. Cook that down for about 3 minutes. Slowly add in 4 cups of chicken broth and 2 cups of heavy cream.
Next, you will add in 2 boxes of Ben’s Original Long Grain and Wild Rice, along with the seasoning packet it comes with. I used the fast cooking variety. If you use the regular variety, you will need to adjust the amount of liquid and cooking time!
Add the chicken in as well. I cubed mine, but if you prefer it shredded, that is great too! Stir that all really well. Let it come to a gentle boil, place the lid on and cook for about 20 minutes, stirring occasionally.
It is done when the soup has thickened up and the rice is fully cooked. Salt and pepper to taste at this point.
This Creamy Chicken and Wild Rice Soup is very rich and very filling. It is very much a meal in itself. I like to keep it simple and serve it with some toasted baguette slices, but crackers or croutons are also great!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs, cut into thin filets (I used 2 large breasts and sliced them in half)
- Kinders The Blend Seasoning or use garlic powder, onion powder and salt and pepper
- 2 tbsp Avocado Oil, for cooking the chicken or any other neutral oil
- 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
- (2) 6.2 oz Boxes of Ben's Original Long Grain and Wild Rice (fast cook variety) see notes below if you can't find this
- Salt and Pepper to taste
Instructions
- Season the chicken with the Kinders The Blend seasoning (or the listed alternatives). I don't measure, just be sure to coat the chicken.
- In a large pot, heat the oil over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. Chop it or shred it up.
- In the same pan, add 1 tbsp of the butter, then stir in the onions, carrots and celery. Cook for about 10 minutes. Add in the garlic and cook for 1 more minute.
- Stir in the remaining butter. Once melted, stir in the flour. Cook that down for about 3 minutes. Then slowly add in the chicken broth and heavy cream.
- Stir in the rice from both boxes, along with the seasoning packets that they come with. Add the chicken back in and stir it up well.
- Bring it to a gentle boil. Put the lid on, reduce the heat to a simmer and cook for approximately 20 minutes, or until the rice is fully cooked and the soup has thickened up. Be sure to stir it occasionally.
- Salt and pepper to taste. Serve hot and enjoy!
Donld E
It tastes out of this world. Absolutely wonderful. After cooling it got thick as the rice absorbed the stock. No longer soup more like porridge. Eat it with a fork. Added a bit more stock and unbelievable good. I froze two containers. I found it was easier to cut up the chicken with scissors.
cwilken
I am so glad you liked it Donald! Thank you for the great review!
Tonya
Does this freeze well?
cwilken
I have not tried freezing it but I imagine it should freeze pretty well. I would put it in an airtight freezer bag or vacuum sealed bag to freeze it, then let it thaw and reheat on the stove. You will most likely need to add some more broth when reheating is the only thing.