Description
This Easy Creamy Chicken and Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Made with tender chicken, earthy wild rice, fresh vegetables, and a touch of creamy goodness, it’s simple to prepare and packs a flavorful punch. Ready in just 40 minutes, this soup is ideal for a nourishing weeknight dinner or meal prep.
Ingredients
Vegetables
- 1 scant cup chopped celery (approx. 2 stalks)
- 1 ¼ cups chopped carrots (approx. 2-3 carrots)
- 1 small leek (halved and thinly sliced) or 1/3 cup chopped yellow onion
- ⅔ cup frozen peas
Soup Base
- 3 tablespoons butter or extra virgin olive oil (divided)
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 1 bay leaf
- 1 teaspoon poultry seasoning
- ¼ cup heavy cream (or more if desired)
- Salt and pepper to taste
Main Ingredients
- 2 cups chopped cooked chicken (rotisserie chicken recommended)
- 2 cups cooked wild, brown, or white rice
Instructions
- Sauté Vegetables: In a large saucepan over medium heat, melt 2 tablespoons of butter or olive oil. Once melted, add the chopped celery, carrots, and leek or onion. Sauté, stirring frequently, until the vegetables begin to soften, about 5-7 minutes.
- Add Flour and Fat: Stir in the remaining 1 tablespoon of butter or olive oil. Sprinkle the flour over the vegetables and stir until it is well combined and begins to cook, creating a roux to thicken the soup.
- Add Broth and Ingredients: Slowly add the low sodium chicken broth while stirring to avoid lumps. Then add the frozen peas, chopped cooked chicken, cooked rice, bay leaf, and poultry seasoning. Stir everything together thoroughly.
- Simmer the Soup: Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 10-15 minutes, stirring frequently until the vegetables are tender and the soup thickens slightly.
- Finish with Cream and Season: Stir in the heavy cream to add richness. If the soup is too thick, add water a little at a time to reach your desired consistency (about ½ cup is typical). Season with salt and pepper to taste. Remove the bay leaf before serving.
Notes
- You can substitute the heavy cream with half-and-half or coconut milk for a different creaminess level.
- Use leftover cooked chicken or rotisserie chicken to save time.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the seasoning before serving as broth and poultry seasoning can vary in saltiness.
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener.
