Creamy Chicken and Wild Rice Soup

Looking for a tasty way to dress up last night’s leftover chicken into something new and exciting? This Creamy Chicken and Wild Rice Soup recipe are sure to do the trick. Perfect for a weeknight leftover meal that doesn’t feel like leftovers at all.
This creamy yet light chicken and wild rice soup is an absolute classic. You’ll love the way the flavors of chicken, wild rice, and aromatic vegetables all come together to make this dish full of flavor. The recipe takes only about 30 minutes and is perfect for weeknight dinners or a cozy gathering. Plus, this soup has all the benefits of a home-cooked meal—it’s easy to make, affordable, and family friendly.

FAQ: Q: Does this soup take a lot of time to make? A: Preparing this soup takes less than 30 minutes! You’ll just need to heat the oil, cook the onion and garlic, add the vegetables, then add the broth and wild rice. Finally, stir in the chicken, butter, and cream, season, and simmer the soup for the last 10 minutes.

Q: Can I make this soup vegan? A: Yes, you can make this recipe vegan-friendly! Substitute the butter for vegan butter and the heavy cream for a vegan cream alternative.

Q: Are there any other options for garnishing the soup? A: To make your soup even more delicious, try topping it with freshly chopped chives, diced tomatoes, or even bacon bits!

Creamy Chicken and Wild Rice Soup

3 from 16 votes
Recipe by Addrecipes Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

This creamy chicken and wild rice soup is a delicious option for busy weeknight dinners. The dish allows you to bring together the flavors of chicken, wild rice, and vegetables into a single, harmonious dish. Plus, you can enjoy the ease of making this dish in just 30 minutes. The rich flavoring of butter, heavy cream, and dried spices make this soup a favorite among families and guests.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

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