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Creamy Chicken and Wild Rice Soup (and an Amazon Giveaway!)

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Serving Size 12 -15 servings

Ingredients

  • 6 C chicken broth
  • 2 C long grain wild rice
  • 1/2 t ground pepper
  • 1 t poultry seasoning or more, to taste
  • 1/2 C butter
  • 1 C celery diced
  • 1 C onions diced (I use 2 T onion powder)
  • 1/2 C flour
  • 1 C carrots diced
  • 3 C milk cream, or half and half (I use skim milk)
  • 2 C cooked chicken cubed (I use a rotisserie chicken)

Instructions

  • In a large pot over high heat, bring broth to a boil. Add the wild rice, bring to a boil, then lower heat and simmer for 1 hour.
  • Meanwhile, in a medium sauce pan, melt butter. Add carrots, celery, and onion (or onion powder). Saute for 10 minutes over medium-high heat.
  • Add flour and ground pepper gradually, stirring constantly to create a roux. Saute for 3-4 more minutes.
  • Whisk in cream gradually and cook until thickened, about five minutes.
  • Stir roux into broth and rice mixture. Add the chicken and the poultry seasoning. Cook over medium heat for 15-20 minutes.

Notes

This makes a really big batch of soup, so I usually freeze half.