Description
A rich and comforting creamy chicken and wild rice soup featuring tender chicken breast, vegetables, and a luscious blend of heavy cream and chicken broth, thickened with flour and enhanced by wild rice for a hearty and satisfying meal.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into thin filets
- Kinders The Blend Seasoning or garlic powder, onion powder, salt, and pepper to taste
- 2 tbsp avocado oil or any neutral oil
- 1 yellow onion, diced
- 3 carrots, sliced
- 2-3 celery stalks, sliced
- 5-6 garlic cloves, minced
- 4 tbsp salted butter, divided
- 3 tbsp all-purpose flour
- 4 cups chicken broth (plus extra if needed)
- 2 cups heavy cream
- 2 (6.2 oz) boxes Ben's Original Long Grain and Wild Rice (fast cook variety) including seasoning packets
- Salt and pepper to taste
Vegetables and Aromatics
Soup Base
Rice
Seasoning
Instructions
- Season the chicken: Coat the chicken filets evenly with Kinders The Blend Seasoning or a combination of garlic powder, onion powder, salt, and pepper.
- Cook the chicken: In a large pot, heat avocado oil over medium heat. Cook chicken for 4-5 minutes per side until cooked through. Remove from pot, chop or shred, and set aside.
- Sauté vegetables: Add 1 tablespoon butter to the same pot. Stir in diced onions, sliced carrots, and celery. Cook for about 10 minutes until softened. Add minced garlic and cook for 1 more minute.
- Make the roux: Stir in the remaining 3 tablespoons of butter. Once melted, add the flour and cook for about 3 minutes, stirring constantly to remove raw flour taste.
- Add liquids and rice: Slowly whisk in the chicken broth and heavy cream. Stir in the rice and the seasoning packets from both rice boxes. Add the chopped chicken back to the pot and mix well.
- Simmer the soup: Bring the mixture to a gentle boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until the rice is tender and the soup thickens.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot and enjoy the creamy chicken and wild rice soup.
Notes
- If fast cook wild rice is unavailable, use regular wild rice but increase cooking time to 30 minutes and add about 2 extra cups of chicken broth.
- If the soup is too thick, add more chicken broth during reheating or serving as it thickens upon standing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding liquid if needed due to rice absorption.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
