Amy Of All Trades

Creamy Chicken and Wild Rice Soup

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If you only ever cook one of my recipes, please let it be this one!

This soup doesn’t look like anything all that special, but trust me- it’ll knock your socks off. I am not exaggerating when I say that everyone I have ever made it for has asked me for the recipe.

This is the kind of soup cold and snowy days were made for. And it may be March, but here in Colorado we still have plenty of soup days ahead of us.

There is nothing complicated about this soup, but there are a few things that really make it special. It is highly customizable depending on what you have on hand and your tastes.

You can use shredded chicken from a rotisserie chicken, boil chicken and shred it, use leftover cooked chicken, or cook the chicken right in the same pot as the rest of the soup.

This the wild rice mix you are looking for. There are several different brands.

I usually stick to onions, celery, mushrooms, and carrots for my vegetables, but you can feel free to add or omit whatever strikes your fancy. I’ll bet potatoes would be delicious! You could add frozen peas or corn at the end too! The vegetable world is your oyster.

This recipe calls for 2 cups of heavy cream. Sure, you can lighten it up and use half milk, half cream, or even all milk- but why? This makes so much soup, it’s really not that heavy even with the cream. Live a little. Use the cream. You’re worth it.

Give this unassuming little soup a chance. I promise you’ll love it.

Creamy Chicken and Wild Rice Soup

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1/2 tbsp olive oil
  • 3-4 sliced carrots or 1 c chopped baby carrots
  • 2 cooked chicken breasts shredded or 2 raw chicken breasts, cut into bite size pieces (see note)
  • 1 onion finely chopped
  • 4 ribs celery sliced
  • 8 oz mushrooms chopped
  • 6 cups water
  • 2 tsp chicken bouillon
  • OR 2 c chicken broth and 4 c water see note
  • 1 4.3 oz container Long Grain and Wild Rice with seasonings
  • 1/2 c butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 c flour
  • 2 c cream see note

Method
 

  1. In a large dutch oven pot, heat oil over medium-high heat. Add chopped vegetables to hot pan and cook until onions are soft and translucent.
  2. If using raw chicken, add the cubed chicken and cook with vegetables until chicken is cooked through.
  3. If using cooked chicken, add the chicken, rice (reserving the seasoning packet) water, and bouillon (or chicken broth and water) and bring to a boil. Cover and remove from heat.
  4. In a small saucepan, melt butter over medium heat. Sprinkle in the rice seasoning mix and salt and pepper. Gradually whisk in flour. Mixture will be very thick!
  5. Pour in the cream and/or milk slowly while whisking. Cook over medium heat until smooth and thickened.
  6. Add the cream mixture to the soup and mix until combined. Cook over medium heat for 10-15 minutes, stirring occasionally to prevent soup from getting stuck on the bottom.

Notes

NOTES: 1. The chicken is very versatile in this recipe- you can use chicken from a rotisserie chicken, leftover shredded or grilled chicken, or you can cook the chicken along with the vegetables.
2. I like to use chicken bouillon, rather than cans of chicken broth. It's up to you! Just make sure the amount adds up to about 2 c of chicken broth and 4 c of water.
3. I have made this soup with all cream, all milk, and every ratio in between. It is obviously the most delicious with heavy cream. If you want to lighten it up, I would suggest using half cream and half milk. But if you need to, it's still very tasty using just milk.

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