Creamy Wild Rice Soup Recipe With Chicken Is Like Wrapping Up in a Warm Blanket by Melissa Vickers
As the weather turns – and stays – cold for a while, not only do I want to just hide under a warm comforter, but my thoughts turn to soup. This easy wild rice and chicken soup recipe is creamy, has lots of vegetables and pre-cooked wild rice that is perfect for freezing temps!
This simple soup recipe is made with celery, carrots, onion, chicken broth, cooked wild rice, chicken and half and half. Because the wild rice is cooked when added to the soup, it takes about 10 minutes to finish the soup on the stove.
Add rotisserie chicken if you like, or enjoy a vegetarian soup by omitting the chicken. Serve this creamy wild rice soup with some garlic bread, then just curl up somewhere warm for a wintertime feast.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 to 5
Ingredients
- 3 tablespoons butter
- 1 cup sliced celery
- 1 cup coarsely shredded or chopped carrots
- 1 cup chopped onion
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup wild rice blend, cooked according to package directions (I used Lundbergs Wild Blend Rice)
- 1 cup chopped chicken
- 1 cup half and half
- 1/4 cup sliced or slivered almonds (toast them if you like), for serving (optional)
- 2 tablespoons chopped fresh Italian flat-leaf parsley, for serving (optional)
Here’s how to make it:
- In a 4-quart saucepan, melt butter over medium-high heat. Add celery, carrots and onion. Cook 3 to 5 minutes, stirring occasionally, until tender.
- Stir in flour. Cook and stir 1 minute. Stir in broth, wild rice and chicken. Heat to boiling, stirring frequently. Reduce heat to low; cover and simmer 5 minutes, stirring occasionally.
- Stir in half and half and heat to just a simmer (do not boil). Garnish individual bowls with almonds and parsley, if desired.
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