Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

1604

"A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating."

Ingredients

25 m {{adjustedServings}} servings 462 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 997 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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Reviews

1604
  1. 2218 Ratings

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I've made this for years, and it's always excellent. I do now make some modifications to make it more healthy. First, I sautee about 1/2 c. onion with a couple of garlic cloves in a bit of olive...

To be honest, I did a number of things differently with this, so I guess this is a review of a VARIATION of this recipe. After reading through it I knew I wanted a heartier soup with more depth...

This is an oustanding, restaurant quality soup with great flavor. You do not need to use heavy cream. I have made this with 1% milk several times with fantastic results and it is still plenty ri...