Saturday, May 8, 2010

Creamy Chicken and Wild Rice Soup

This is my absolutely favorite soup!  It is the ultimate comfort food and perfect for a cold winter night.  I know it is May, but there is a slight chill in the air.  I figured it might be one of the last opportunities I had to make it before full blown summer weather begins.

  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream


  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Printable Creamy Chicken and Wild Rice Soup Recipe

1 comment:

  1. I love soup! I don't care how hot it may be outside, I could still eat soup, and this recipe looks GREAT!