Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is the perfect comfort food for chilly days. With tender chunks of chicken, vegetables, and wild rice simmered in a creamy broth, it’s both hearty and rich in flavor.
The addition of savory seasonings and a bit of butter creates a smooth, velvety texture that makes every spoonful irresistible.
Whether you’re feeding a crowd or craving a cozy bowl for yourself, this soup is sure to become a family favorite.
Why You’ll Love This Recipe:
People will love this Creamy Chicken and Wild Rice Soup because it’s a deliciously comforting meal that combines tender chicken, hearty vegetables, and flavorful wild rice in a rich, creamy broth.
The balance of savory seasonings and the smooth texture from the butter and heavy cream creates a warm, satisfying dish that’s perfect for any occasion.
It’s easy to make, and the flavors meld together beautifully, making it a go-to recipe for cozy nights or family gatherings.
Key Ingredients:
Chicken breasts: Tender and lean protein that forms the base of the soup.
Ben’s Original Long Grain and Wild Rice: A flavorful rice blend that adds texture and earthiness to the soup.
Vegetables: Onion, carrots, and celery contribute sweetness and crunch.
Garlic: Adds depth and aromatic flavor.
Chicken broth: Provides a savory foundation for the soup.
Heavy cream: Ensures a rich and velvety texture.
Seasonings: Kinders the Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper for a balanced flavor profile.
Creamy Chicken and Wild Rice Soup
Ingredients:
1 lb. chicken breasts
Kinders The Blend seasoning or use garlic powder, onion powder, salt, and black pepper
2 tablespoons oil
1 tablespoon butter
1 diced onion
3 sliced carrots
2 sliced celery stalks
Salt and pepper to taste
5-6 minced garlic cloves
3 tablespoons butter
3 tablespoons all-purpose flour
4 cups chicken stock
2 cups heavy cream
2 (6.2 oz.) boxes of fast-cooking Ben’s Original Long Grain and Wild Rice
Instructions:
Season the Chicken:
Rub the chicken breasts with Kinders The Blend seasoning, or use a mix of garlic powder, onion powder, salt, and black pepper.
Cook the Chicken:
Heat oil in a large pot over medium heat. Cook the chicken until it’s fully cooked. Remove it from the pot, shred or chop it, and set it aside.
Sauté Vegetables:
In the same pot, melt 1 tablespoon of butter. Add the diced onion, carrots, and celery. Season with salt and pepper. Cook for about 10 minutes until softened.
Add Garlic and Make the Roux:
Stir in the minced garlic, then add 3 tablespoons of butter. Once melted, whisk in the flour and cook for another 3 minutes, stirring frequently.
Make the Soup Base:
Gradually pour in the chicken stock and heavy cream, stirring to combine. Add both boxes of Ben’s Original Long Grain and Wild Rice and the cooked chicken.
Simmer:
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes or until the rice is tender, stirring occasionally.
Enjoy your creamy chicken and wild rice soup!
Notes:
Adjusting Seasoning: If you prefer a more robust flavor, feel free to add extra seasonings like thyme, bay leaves, or a pinch of cayenne pepper for a slight kick.
Rice Cooking Tip: Use fast-cooking rice for quicker preparation. However, if you choose to use regular wild rice, it may need a longer cooking time—just be sure to adjust the broth and cooking time accordingly.
Chicken Preparation: You can shred the chicken after cooking for a more rustic texture, or chop it into bite-sized pieces for a more structured bite in the soup.
Cream Consistency: If you’d like a thicker soup, you can add a bit more flour or use a cornstarch slurry (cornstarch mixed with water) to thicken it. For a lighter version, you can use half-and-half instead of heavy cream.
Storage: This soup keeps well in the refrigerator for 3-4 days. You can also freeze it, but the rice may absorb some liquid as it sits. Add more broth or cream when reheating to restore its creamy consistency.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 450 kcal | Protein: 35g | Carbohydrates: 40g | Fiber: 3g | Sugar: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 500mg | Calcium: 80mg
Frequently Asked Questions:
Can I use boneless, skinless chicken thighs instead of chicken breasts?
Yes, you can substitute boneless, skinless chicken thighs for chicken breasts.
Thighs will add a slightly richer flavor and tenderness to the soup.
Just make sure to cook them thoroughly before shredding or chopping.
Can I use regular rice instead of wild rice?
While wild rice adds a unique texture and flavor, you can substitute regular rice in place of wild rice.
If you do so, adjust the cooking time, as regular rice cooks faster than wild rice.
You may also want to reduce the amount of broth.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time.
Store it in an airtight container in the refrigerator for up to 3-4 days.
When reheating, you may need to add a bit more broth or cream to adjust the consistency.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker.
Cook the chicken, carrots, celery, and onions first in a skillet, then transfer to the slow cooker.
Add the remaining ingredients and cook on low for 4-6 hours or until the rice is cooked through.
Can I make this recipe dairy-free?
To make this soup dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
You can also use dairy-free butter for cooking and choose a non-dairy broth.
Keep in mind the flavor may be slightly different, but it will still be delicious!
What can I do if the soup is too thick?
If your soup is too thick, simply add more chicken broth or water, a little at a time, until you reach your desired consistency.
Stir well to combine.
How can I make this soup spicier?
To make the soup spicier, you can add a pinch of red pepper flakes, a diced jalapeño, or a dash of hot sauce.
Stir it in during the cooking process to infuse the flavors throughout.
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but they will need to be cooked for a bit longer.
It’s best to thaw them first if possible, but if you cook them directly from frozen, ensure the internal temperature reaches 165°F.
Can I make this recipe vegetarian?
To make this soup vegetarian, use vegetable broth instead of chicken broth, and replace the chicken with tofu or additional vegetables.
You may also consider adding beans for extra protein.
Can I make this soup gluten-free?
Yes, you can make this soup gluten-free by using a gluten-free flour blend instead of regular flour for thickening.
Be sure to check that your rice and broth are also gluten-free.