Description
A hearty and creamy Chicken Wild Rice Soup that combines tender shredded chicken, flavorful wild rice, and a medley of sautéed vegetables in a rich, comforting broth, perfect for a cozy meal.
Ingredients
Vegetables
- 1 cup Carrots (diced)
- 1 cup Celery (diced)
- 1 medium Onion (diced)
- 1 tablespoon Garlic (minced)
Main Ingredients
- 3 Chicken Breast (cooked and shredded)
- 6 cups Chicken Broth
- 2 Uncle Ben’s Wild Rice Boxes and Seasoning Packets
Fat and Thickening Agents
- 2 tablespoons Olive Oil
- 4 tablespoons Butter
- ½ cup Flour
- 1 cup Heavy Cream
- 1 cup Milk
Seasonings
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Celery Salt
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Sauté Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Worcestershire sauce, celery salt, salt, and black pepper. Cook for another 1-2 minutes to release their flavors.
- Simmer Soup Base: Pour in the chicken broth along with both Uncle Ben’s wild rice boxes and seasoning packets. Bring the mixture to a gentle simmer.
- Melt Butter for Roux: In a separate medium saucepan, melt the butter over medium heat, stirring occasionally to avoid browning.
- Make the Roux: Once the butter is melted and bubbly, gradually whisk in the flour, stirring constantly to form a smooth paste. Cook for 2-3 minutes to eliminate the raw flour taste.
- Add Milk and Cream: Lower the heat to medium-low, then slowly pour in the milk while whisking continuously to prevent lumps. Once combined smoothly, whisk in the heavy cream the same way.
- Thicken Sauce: Continue cooking the milk and cream mixture, whisking often, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
- Combine and Simmer: Stir the creamy sauce into the simmering soup base. Let the entire soup simmer for 10-15 minutes so the flavors meld and the soup thickens further. Then add the cooked shredded chicken and stir to combine.
- Serve: Optionally garnish with fresh herbs of your choice. Ladle into bowls and enjoy warm for a comforting meal.
Notes
- Cook chicken breasts ahead of time by boiling, roasting, or using leftover chicken for convenience.
- Adjust seasoning to taste; you can add extra salt, pepper, or herbs as desired.
- Use a whisk to prevent lumps when making the roux and adding milk and cream.
- For a lighter soup, substitute half-and-half for heavy cream or reduce butter amount.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
