This Chicken and Wild Rice Soup is rich, packed full of chicken flavor, and has a perfect creamy texture. It tastes like a chicken noodle soup, but it uses a flavorful rice blend instead of noodles. A bit healthier yet as delicious. And it gets its creaminess from heavy cream, no béchamel sauce needed. Simple and perfect!
Producing canned chicken soup is nearly impossible at home, but believe me, the chicken soup is way more comforting when it doesn’t come out of a can. And this delicious homemade soup proves my point. Besides, this is a perfect dish to serve kids who are picky with eating veggies. What is the best part? This one-pot recipe will deliver a comforting bowl of soup to your table in less than one hour. The recipe calls for skinless chicken breast, but you can sub rotisserie chicken instead. Only make sure you add it at the end once the rice has cooked.
To make the Chicken and Wild Rice Soup, you will need the following ingredients:
In a Dutch oven over medium heat, melt 4 tablespoons unsalted butter. Add 1 cup diced carrots, 1 cup diced yellow onion, 1 cup chopped celery and sauté until golden.
Add ⅓ cup all-purpose flour and stir until fully incorporated. Cook, stirring, about 2 minutes.
Add ¾ cup wild rice blend, 1 pound chicken breast, ½ teaspoon salt, 1 teaspoon black pepper and stir.
Pour over 8 cups chicken broth. Bring to a simmer and cook for 30 minutes or until rice is cooked.
While stirring, slowly pour in 1 cup heavy cream and cook on low heat for about 5 more minutes.
Add more salt and black pepper if needed.
Serve hot and enjoy!
Have you made this Chicken and Wild Rice Soup yet? Then drop us a line below in the comments letting us know how you liked it.
