Description
A comforting and creamy chicken and wild rice soup made with tender chicken, vegetables, and fast-cooking wild rice, simmered to perfection for a hearty and flavorful 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 other neutral oil
Vegetables and Aromatics
- 1 Yellow Onion, diced
- 3 Carrots, sliced
- 2-3 Celery Stalks, sliced
- 5-6 Garlic Cloves, minced
Dairy and Thickener
- 4 tbsp Salted Butter, divided
- 3 tbsp All purpose flour
- 2 cups Heavy Cream
Other
- 4 cups Chicken Broth
- (2) 6.2 oz Boxes of Ben's Original Long Grain and Wild Rice (fast cook variety)
- Salt and Pepper to taste
Instructions
- Season the chicken: Coat the chicken filets evenly with Kinders The Blend Seasoning or a mix of garlic powder, onion powder, salt, and pepper.
- Cook the chicken: Heat avocado oil in a large pot over medium heat. Cook the chicken filets for 4-5 minutes per side until cooked through. Remove from the pot and chop or shred the chicken, then set aside.
- Sauté the vegetables: In the same pot, add 1 tablespoon of butter. Stir in diced onions, sliced carrots, and celery. Cook for about 10 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Make the roux: Add the remaining 3 tablespoons of butter to the pot. Once melted, stir in the flour and cook for about 3 minutes, stirring constantly to avoid lumps.
- Add liquids: Slowly pour in the chicken broth while stirring, then add the heavy cream. Stir well to combine all ingredients smoothly.
- Add rice and chicken: Stir in the contents of both rice boxes including the seasoning packets. Return the chopped or shredded chicken to the pot and mix thoroughly.
- Simmer the soup: Bring the soup to a gentle boil, then cover with a lid, reduce heat to a simmer, and cook for approximately 20 minutes or until the rice is fully cooked and the soup has thickened. Stir occasionally to prevent sticking.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot and enjoy your creamy chicken and wild rice soup.
Notes
- If you cannot find the fast cook variety of wild rice, use regular wild rice but increase cooking time to 30 minutes and add 2 extra cups of chicken broth.
- If the soup is thicker than you prefer, add additional chicken broth to reach desired consistency; remember it will thicken further as it stands.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding extra liquid if needed to loosen the soup because the rice will absorb more liquid over time.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: twentyfive g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
