Creamy Chicken & Wild Rice Soup

Chicke and Rice Soup (5 of 8)

When the weather starts turning crisp and cool, there’s not much better to warm you up than a good bowl of soup.  I was wanting to try a new soup and remembered this chicken & rice soup that I love from a local restaurant.  So I went in search of a similar recipe and came across this one.  This soup was so incredible! Such a great depth of flavor and it really was fairly easy to put together.  The thing that took the longest was chopping the vegetables and that wasn’t too bad at all.  This was creamy and comforting and definitely warmed the heart!

Chicke and Rice Soup (6 of 8)

Creamy Chicken & Wild Rice Soup

1 tbsp. plus 6 tbsp. unsalted butter, divided
1/2 medium onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
32 oz. reduced sodium chicken broth
2 cups water
2 large chicken breasts, cooked & shredded
1 (6.5) oz. package quick cooking long grain & wild rice w/seasoning packet
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup all purpose flour
2 cups milk

In a medium sized pot, add 1 tbsp. of butter and melt over medium heat.  Add onion, carrots and celery and saute until onions are slightly translucent.  Pour in chicken broth, water & chicken.  Stir to combine and bring mixture to a boil.  Once boiling, add in rice, reserving the seasoning packet. Remove pot from heat and cover.

Meanwhile, in a small bowl add flour, salt & pepper & whisk together, set aside.

In a small saucepan, add the 6 tbsp. of butter and melt over medium heat.  Once melted, add in the contents of the seasoning packet.  Stir together and cook until mixture is bubbly (this only takes a minute or two).  Reduce heat to low and gradually add in prepared flour mixture, stirring constantly, to make a roux. Continually stirring, pour in milk a little at a time until mixture reaches a smooth consistency.  Cook mixture for approximately 5 to 7 minutes, until it begins to thicken.

Pour the milk mixture into the chicken & rice mixture and stir to combine.  Place over medium heat and cook for approximately 10 to 15 minutes, until heated completely and it has thickened to desired consistency.

*Can use half & half or heavy cream instead of milk, but I thought the milk gave it a great consistency, creamy but not thick or gloppy.

Chicke and Rice Soup (4 of 8)

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    1. mmmmm this looks like pure comfort!

    2. I love making recipes at home that remind me of wonderful food I’ve had at a RESTAURANT! Looks so COMFORTING!
      Angie | Big Bear’s Wife recently posted..Baked Sweet Potato and Parsnip Chips #OurOctoberChallengeMy Profile

    3. Looks and sounds delicious! I can’t wait to try it!

    4. How many servings does your recipe make ?

    5. Ruth Johnson says:

      Mmm, I can’t wait to try this. I love warm soup on a cold day. (: Man, you’ve just stalked me up on food!

    6. This looks so delicious AND comforting especially for a cool fall day.
      Valerie recently posted..Blockbuster Hit: Ginger Garlic Shrimp PastaMy Profile

    7. Stephanie this really does like the perfect soup for those chilly fall and winter days that will be coming shortly! I’ll be pinning this for sure!
      Tanya Schroeder recently posted..Garlic Parmesan Chicken WrapMy Profile

    8. pAT cHAFFIN SUPAK says:

      Stephanie, I made your soup for dinner tonight and we loved it. It is not cold yet in Bryan, TX where we live, but my husband likes soup anytime. It was really delicious! Thank you for sharing the recipe. Am anxious to see pictures of your little girl when she arrives. God Bless!

    9. This is on my stOve now, the fourth or fifth time i’ve made it. My favorite chicken soup by far and lOve how easy it is to pull together. Thank you for SHARING it!!!!

    10. La-Niqual says:

      I live in the virgin islands (iF that matters) and ive been wanting to make your soup for some time now but I have not found any wildrice Anywhere. Could i use reGuLar riCe?

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