Creamy Chicken & Wild Rice Soup

We all have things that when encountered later in life instantly transport us to a moment in time. Maybe it’s a song that makes you relive a special occasion or a fragrance that reminds you of a loved one.

Food has a similar power over me, and this Creamy Chicken and Wild Rice Soup not only satisfies the stomach, but also warms my soul from the friendships that were created over bowls of this delicious soup.

I was introduced to this recipe by my dear friend, Alison, while we were stationed in Yokosuka, Japan. With kids about the same ages, we often got together with other military spouses for play dates, duty night dinners and anything else to help shoulder the load of running a household while husbands were away at sea.

Here we are nearly four years ago at my daughter’s baby shower, where they made this awesome soup and my favorite carrot cake.

Even without sentimental value, this soup packs a hearty goodness that is sure to comfort your taste buds and satisfy a hungry family. It’s also incredibly versatile: you can make it on the stove or in the slow cooker. You can use chicken breasts or an already-made rotisserie chicken from your grocery store deli. You can enjoy it creamy or skip those steps for an equally delish dish.

So in addition to the recipe below, please allow me to share a few tips for making this soup.

Chicken Breasts or Roasted Chicken

If you’re using uncooked chicken breasts, place them in the pot with the broth. Bring to a boil, cover with a lid and allow to cook about 15 minutes or until the chicken is done. If the chicken breasts aren’t fully immersed in the broth, be sure to rotate them halfway through cooking. Remove chicken breasts, let cool about 5 minutes and then shred. If you have an electric stand mixer, you can shred the chicken with the paddle attachment while it’s still warm.

Instead of chicken breasts, however, I prefer to up the savory component by using one of these.

Not only does a roasted chicken add flavor to the soup, it’s also a huge time saver. Just shred and you’re good to go! I put all the shredded meat into the soup — which is a little over a pound — but I don’t include the skin. I know that’s where most of the flavor is, but you can certainly reserve it and the bones to make your own chicken stock.

Fast Cook or Regular Rice

Another time saver is this fast cook rice. Perfect in 5 minutes; perfect for me.

You’ll add both the rice and the enclosed seasoning packet to the soup.

If you want to set and forget a slow cooker, add the regular long grain and wild rice and chicken breasts with the other ingredients so you’ll only have to shred the chicken and add the cream once it’s done.

To Cream or Not to Cream?

That is not a question for me, but if you’re lactose intolerant or otherwise adverse, feel free to omit these steps and you’ll still have a wonderfully delicious soup. I’d also omit the lemon zest, if you’re going that route. But if you’re like me and love a creamy bowl of goodness, read on.

In a small saucepan, melt butter and whisk in flour to form a roux. Slowly pour in milk and stir constantly until thickened and smooth. Pour milk mixture into the soup and cook for another 5 minutes. Follow that with heavy cream and about a teaspoon of lemon zest. Serve warm with buttered bread.

Since the groundhog said we have a few more weeks of winter to go, whip up this Creamy Chicken and Wild Rice Soup for dinner tonight. Enjoy!  — v.

DON’T WANT TO MISS A RECIPE?

Subscribe to receive the latest updates directly to your inbox.
Stay in touch on Pinterest, Instagram and Facebook, too.
Thank you so much for reading!

Creamy Chicken & Wild Rice Soup

February 19, 2017

Print This

By: v.

Ingredients

• 1 Tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 3-4 carrots, sliced
• 3-4 celery stalks, diced
• 2 garlic cloves, minced
• 3 cans (14.5 oz) chicken broth (about 4 1/2 cups)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp poultry seasoning
• 1 lb uncooked boneless, skinless chicken breasts or a fully-cooked rotisserie chicken
• 1 box fast cook long grain and wild rice
• 1/2 cup all-purpose flour
• 6 Tbsp unsalted butter
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Directions

• Step 1 In a large stock pot, heat olive oil over medium-high heat. Add onion, carrots, celery and garlic and sauté until slightly tender, about 5 minutes.
• Step 2 Add chicken broth and seasonings and bring to a boil. If you’re using uncooked chicken breasts, add them now. Cover with lid and boil for about 15 minutes, or until chicken is cooked through. If the chicken breasts aren’t fully immersed in the broth, be sure to rotate them halfway through cooking. Remove chicken breasts, let cool about 5 minutes, then shred.
• Step 3 If you’re using a fully-cooked rotisserie chicken, strip the meat from the bones and shred. Discard bones and skin.
• Step 4 Reduce heat to low and add fast cook rice, the seasoning packet and shredded chicken to soup.
• Step 5 In a small saucepan, melt butter over medium heat. Add flour and whisk to combine for about 1 minute. Slowly add milk, whisking constantly, until combined and thickened. Pour milk mixture into soup and let cook about 5 minutes. Stir in heavy cream and lemon zest and serve warm with a slice of crusty, buttered bread. Enjoy!
  
  This recipe is adapted from Chef Mommy.