Creamy Chicken and Wild Rice Soup

Its been raining here a lot and there seems to be NO END in sight. It will occasionally stop from time to time but then it just picks right back up again. I don’t know why I feel the need to make soup when the weather gets bad, but there you have it. Maybe its something my Mom did OR maybe its engrained in my DNA or something! That would be cool. Either way, I made a huge pot of delicious soup and you lucky people get the recipe!
It takes around 1 hour to get all the ingredients prepped and cooked. The hardest part is chopping and waiting. And, to keep the calories low, I used fat free half and half, but who am I to tell you to use the fat free stuff. If you need a little pick me up, then use the good stuff OR the even better stuff: cream! You’ll have to take a few things up with your hiney, but its well worth the confrontation.
Also, this recipe calls for a specific kind of wild rice: Uncle Ben’s Long Grain & Wild Rice Original Flavor (6 oz. box that is skinny and orange) It is very important that you use that kind because it comes with a special spice packet that flavors the soup. Well, I don’t want to force you to buy this, but in my opinion you need it to get the same result that I did. It was only $2 or so. That plus chicken stock, carrots, celery and onions doesn’t end up being all that expensive. Splurging on a little rice never hurt anyone! Plus this particular rice in this soup is amazing! After taking his first bite, my husband said “wow….this is delicious!” So, there you have it folks! Get cooking!
Creamy Chicken & Wild Rice Soup
yield: 6
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 cup onion, diced
4 ribs celery, chopped
4 large carrots, peeled and cubed
6 cups good quality chicken broth
3/4 lbs. chicken breasts, cubed
1-6 oz. box Uncle Ben’s Long Grain & Wild Rice
1 1/2 cups half and half (I used fat free)
1/3 cup all purpose flour
plenty of salt and pepper
Directions:
In large pot, heat butter and olive oil. Sautee onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper. Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.
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30 Responses to “Creamy Chicken and Wild Rice Soup”

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    1
    BenandLeyla — May 27, 2010 at 11:19 am

    Lauren, this sounds so amazingly good! I can't wait to try it out! And have I told you that I LOVE your photos also? SO wonderful!!! :-)

    http://cookingwithleyla.blogspot.com/

    Reply

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    Kennedy — May 27, 2010 at 6:12 pm

    Your best line here is Gordon's comment. I'm sold and must make it!

    Reply

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    Britnae and Domenic — May 28, 2010 at 6:51 pm

    Hey guess what?? I ran across this awesome deal and thought of you! It's a Kitchen aid for only $179.99 after a $20 mail in rebate(reg price is $299). http://www.Macys.com

    Reply

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    BridgetSoup — September 17, 2011 at 3:15 am

    Made this recipe tonight with a few modifications and it turned out soooo yummy!! Thanks for sharing this!! :)

    Reply

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    Rozlyn — August 9, 2012 at 9:53 am

    Simply to die for….this beat out all my other favorite soups for the top spot and i dont see it budging anytime soon!:) I followed the recipe exactly except didnt have half and half so mixed milk with the flour. Worked just fine.

    Reply

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    Keena Erwin — October 4, 2012 at 4:06 pm

    This was awesome!!! I used fresh spinach at the very end. I just tore about 2 cups full and added it after I put in cream mixture. I made grilled provolone cheese sandwiches to dip in soup,SOooo good. The fam loved it thanks for a great recipe.

    Reply

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    Sarah — November 27, 2012 at 6:40 am

    So this will be my second time making this soup,my husband said that it is the best thing I have ever made and my kids even loved it and trust me they WILL not eat just anything. So thank you Lauren your blog rocks I can’t wait to cook something new tomorrow.

    Reply

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    Jessica — December 30, 2012 at 1:51 pm

    This has become a regular meal in our house over the last few months. Best chicken & wild rice soup recipe I’ve come across!

    Reply

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    Starla M. — September 9, 2014 at 4:42 pm

    I love love love this soup! My family is addicted to it, I even get special requests from my sister to make this for her birthday and any occasion she can squeeze it out of me! Thank You so much!

    Reply

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    Shirin — October 22, 2014 at 6:19 am

    This looks delicious!!! Is there a way to make it non-dairy?

    Reply

    • Amy N in MO — October 23rd, 2014 @ 5:22 am

      Try using Coffee-mate or lactose free milk in place of the half and half.

      Reply

      • Erin — October 24th, 2014 @ 3:11 pm

        Try using full fat coconut milk – the kind that you can find in the Mexican or Thai section that comes in a can.

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    reggie cornelius — October 24, 2014 at 4:33 pm

    Your recipe for Creamy wild rice soup sounds really good and I was going to try it. But when I tried to print it, it said 11 pages to print.Sorry not going to waste that much paper when I only wanted 1.

    Reply

    • Diana — October 27th, 2014 @ 11:44 am

      Use your mouse to highlight the text of the recipe only. After it’s highlighted, hit Cntrl and C on your keyboard. Then open a blank Word document and hit Ctrl and V on your keyboard. The text of the recipe should now be pasted into a Word document and you can print just that one page. :)

      Reply

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    Denise — October 25, 2014 at 7:28 am

    Can you freeze this? Worried since it has dairy. Thanks!

    Reply

    • Lauren — October 26th, 2014 @ 7:04 pm

      I would freeze it without the dairy, then reheat it and add it in.

      Reply

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    Marcia — October 25, 2014 at 1:27 pm

    Very easy to make! Probably try cornstarch next time though, I’m gluten-free mostly!

    Reply

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    Jennifer V — October 25, 2014 at 5:43 pm

    I made this soup tonight & it is so good! It was fairly quick & very simple to make. The recipe is definitely restaurant quality. I know I will be making this often! I recently found your blog & I am looking forward to trying more of your recipes.

    Reply

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    lizzy — October 25, 2014 at 6:24 pm

    I want to know what does half and half means of what? Is it milk or cream??

    Reply

    • Lauren — October 26th, 2014 @ 7:03 pm

      It’s half milk, half cream…found in the dairy aisle next to the milk and cream :)

      Reply

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    Tiffany W — October 25, 2014 at 7:07 pm

    This sounds awesome but I’m cooking for one. Does this freeze and reheat well?

    Reply

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    Alison — October 26, 2014 at 3:38 pm

    What are the spices that can be added? I am really bad with spices.

    Reply

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    Tracy D — October 28, 2014 at 7:55 am

    Made this last night, the entire family loved it!!!! Was soooooo good!!!! Thank you!!

    Reply

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    sally — October 28, 2014 at 3:22 pm

    Approximately how long do you poach the chicken for?

    Reply

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    Sally — October 29, 2014 at 7:42 am

    Can anyone let me know how long to poach the chicken for? I’m making this now! Thanks!

    Reply

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    Sally — October 29, 2014 at 7:43 am

    Can anyone let me know how long to poach the chicken for? I am making this now. Should I perhaps bake it first?

    Reply

    • Sarah — October 30th, 2014 @ 2:45 pm

      The bite size pieces of chicken poach quickly, about 7 – 10 minutes. After that step you add rice and continue cooking for 20 minutes so it will be fine. When I made it, it took total prep and everything just about 45 minutes.

      Reply

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    Sarah — October 30, 2014 at 2:42 pm

    Made this tonight (it’s 42 degrees in Ohio) it hit the spot! Delicious! My 2 kids and husband each had second helpings. Great recipe.

    Reply

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