Creamy Chicken and Wild Rice Soup
A rich, hearty and decadent soup that will keep you warm on those cold winter nights!
Servings 6
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!
Notes
If you cannot find the fast cook variety of rice, the regular will work fine. You will need to adjust the cooking time to about 30 minutes and you will also need to increase the chicken broth by about 2 cups.
If the soup is thicker than you like, add more chicken broth. It will continue to thicken upon standing.
This can be kept in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave. You will likely need to add a bit of liquid because the rice will continue to soak up the liquid as it sits.