Creamy Chicken and Wild Rice Soup is the ultimate comfort food, combining tender chicken, hearty vegetables, and a rich, creamy broth. Perfect for chilly evenings, this soup is filling, nutritious, and bursting with flavor. Whether you’re serving it as a main course or a starter, this soup is sure to warm you up and satisfy your appetite. It’s easy to make and can be customized to fit your taste. Let’s dive into how to make this classic, comforting soup step-by-step!
Full Recipe:
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, sliced into thin filets (about 2 large breasts cut in half)
- Seasoning: Kinders The Blend Seasoning (or substitute with garlic powder, onion powder, salt, and pepper)
- 2 tbsp avocado oil (or any neutral cooking oil)
- 4 tbsp salted butter, divided
- 1 yellow onion, diced
- 3 carrots, sliced
- 2-3 celery stalks, sliced
- 5-6 garlic cloves, minced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 (6.2 oz) boxes of Ben’s Original Long Grain and Wild Rice (quick-cooking variety; if unavailable, see notes for substitutions)
- Salt and pepper to taste
Instructions:
Step 1: Prepare the Chicken
- Start by seasoning the chicken breasts or thighs with Kinders The Blend Seasoning or your garlic, onion powder, salt, and pepper substitute.
- In a large pot or Dutch oven, heat the avocado oil over medium-high heat.
- Add the chicken filets and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the pot and set it aside to rest. Once slightly cooled, shred or dice the chicken into bite-sized pieces.
Step 2: Sauté the Vegetables
- In the same pot, add 2 tablespoons of butter and melt over medium heat.
- Add the diced onion, sliced carrots, and celery. Sauté the vegetables for about 5-7 minutes until they are softened.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Step 3: Create the Roux
- Add the remaining 2 tablespoons of butter to the pot and allow it to melt.
- Sprinkle the flour over the vegetables and stir continuously, cooking the flour for 1-2 minutes to form a roux. This will thicken the soup and give it a creamy consistency.
Step 4: Add the Broth and Simmer
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Bring the mixture to a simmer, stirring occasionally, and allow it to cook for about 10-12 minutes, letting the flavors meld together and the broth thicken slightly.
Step 5: Add the Cream, Rice, and Chicken
- Pour in the heavy cream, stirring until fully incorporated into the soup.
- Add the quick-cooking long grain and wild rice to the pot, along with the shredded chicken. Stir to combine all ingredients.
- Continue to cook the soup for another 10-15 minutes, or until the rice is tender and the soup is creamy and thickened to your liking.
Step 6: Season and Serve
- Taste the soup and season with additional salt and pepper, if needed.
- Ladle the soup into bowls and garnish with fresh herbs, such as parsley, for an added burst of color and flavor.
- Serve warm with crusty bread or crackers on the side!
Nutrition Facts (Per Serving):
Note: Based on 1 cup serving
- Calories: ~450 kcal
- Fat: 30g
- Saturated Fat: 17g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Sodium: 600mg
- Sugar: 4g
FAQs:
Q: Can I use a different type of rice?
A: Yes! If you can’t find quick-cooking wild rice, regular wild rice or a blend can work. Simply adjust the cooking time according to package instructions, as it may take longer to become tender.
Q: Can I make this soup dairy-free?
A: Absolutely! Substitute the butter with olive oil and use a dairy-free milk alternative, like coconut milk or almond milk. Note that this may slightly change the flavor and texture.
Q: How can I make this soup gluten-free?
A: Use a gluten-free all-purpose flour blend for the roux. Alternatively, skip the flour and thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
Q: Can I add other vegetables?
A: Definitely! This soup is versatile, so feel free to add vegetables like mushrooms, bell peppers, or zucchini for added flavor and nutrition.
Tips for Making the Perfect Creamy Chicken and Wild Rice Soup:
- Season the Chicken Well: Using a flavorful seasoning on the chicken adds depth to the soup’s flavor. If you’re using garlic powder, onion powder, salt, and pepper, add a dash of smoked paprika for a subtle smoky touch.
- Slowly Incorporate the Cream: Pour the heavy cream in gradually and stir continuously to keep the soup smooth and prevent curdling.
- Use Fresh Garlic: Fresh garlic adds a bolder flavor to the soup compared to pre-minced or powdered garlic.
- Try Shredding the Chicken: Shredded chicken allows the flavors to distribute evenly throughout the soup. It also adds a hearty texture to each bite.
- Experiment with Toppings: Garnish with freshly chopped parsley, green onions, or even crispy bacon for added crunch and flavor.
Storage Tips:
Refrigerator: Store leftover Creamy Chicken and Wild Rice Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, adding a splash of broth or milk if the soup has thickened too much.
Freezer: This soup can be frozen, but note that the cream may separate upon thawing. For best results, freeze the soup without the cream and add it after reheating. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Conclusion:
Creamy Chicken and Wild Rice Soup is an easy-to-make, hearty, and delicious meal that’s perfect for cooler days. Its combination of tender chicken, flavorful vegetables, and a rich, creamy broth with wild rice will quickly make it a go-to recipe in your household. It’s versatile enough to adjust to your dietary preferences, and it freezes well, making it an excellent option for meal prep. So, grab your ingredients, follow the steps, and enjoy a comforting bowl of creamy, savory goodness that will warm you from the inside out!