Simple Creamy Chicken and Wild Rice Soup
User Reviews
4.7
Simple Creamy Chicken and Wild Rice Soup
Description
Simple Creamy Chicken and Wild Rice Soup combines sautéed onion, carrot, and celery cooked in butter, thickened with flour, then simmered in chicken broth with wild rice and seasoned with salt and black pepper. Cooked chicken is added near the end along with half-and-half or milk to add creaminess to the soup.
The vegetables soften to a tender state, and the flour helps create a smooth, thicker broth. The wild rice imparts a chewy texture contrasting with the tender chicken pieces. The soup is gently simmered to meld the flavors and avoid scorching, with optional chives for garnish adding a mild onion note.
This warming soup works well as a standalone meal especially using leftovers like rotisserie chicken and pre-cooked wild rice, making it practical for home cooks seeking comforting homemade dishes.
Use cooked chicken and rice when possible; pre-cooking the wild rice with care for seasoning adjustment is advised. Chicken can be cooked in advance or sautéed at the start of the recipe. Adjust salt carefully depending on seasoning of rice or broth.
Ingredients
- 3 tablespoons butter
- ½ to ¾ to ¾ cup onion finely chopped
- 1 cup carrot about 3 to 4 medium carrots, finely chopped
- 1 cup celery about 3 stalks, finely chopped
- ⅓ cup all-purpose flour
- 6 cups chicken broth low-sodium
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups wild rice cooked or wild rice blend
- 2 cups chicken a rotisserie chicken works great here, see note for other easy solutions, cooked, cubed
- 1 cup half-and-half evaporated milk or milk (preferably 2% or higher for creaminess)
- chives optional, chopped for garnish
Instructions
- In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
- Add the flour and stir to combine, cooking another 30 seconds or so.
- Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
- Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
- Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
- Serve, garnishing with fresh chives (optional).
Notes
- Use cooked chicken and rice for convenience; rotisserie chicken is a good option.
- If using raw chicken, cook it first in a little oil or butter, then remove before cooking vegetables.
- Wild rice or wild rice blends both work; taste for saltiness when seasoning soup as rice cooking water may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 258kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 49mg | 16% |
| Sodium | 443mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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