Creamy Chicken Wild Rice Soup
User Reviews
4.8
Creamy Chicken Wild Rice Soup
Description
Creamy Chicken Wild Rice Soup starts with sautéing diced carrot, celery, onion, and garlic in butter to develop a soft, aromatic vegetable base. Adding flour creates a roux that thickens the broth when whisked in with chicken broth and cream. Cooked wild rice blend and shredded chicken are incorporated, providing a mix of textures and substantive protein. The seasoning is finished with salt and black pepper to balance the flavors.
The soup has a creamy consistency with tender vegetables and rice that offer chewy contrast. The gentle cooking method preserves the fresh flavors of the ingredients while building a cohesive creamy base.
This soup can be served as a main course or starter on cooler days, providing warmth and satisfying protein from the chicken and richness from the cream.
Ingredients
- 6 tablespoons butter
- 1/2 /2 cup carrot diced
- 1/2 /2 cup celery diced
- 1/2 /2 cup onion diced
- 1 clove garlic minced
- 1/4 /4 cup flour
- 3 cups chicken broth reduced-sodium
- 1 1/2 /2 cups cream
- 1 long grain and wild rice blend 6 ounce package, cooked according to instructions
- 1 cup chicken cooked and shredded
- salt to taste
- black pepper to taste
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
- Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
- Add the rice and chicken. Stir until combined.
- Season with salt and pepper and serve.
User Reviews
Overall Rating
4.8
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