Creamy Wild Rice Chicken Soup

4 cups chicken broth

2 cups water

2 cooked boneless chicken breasts shredded . Or rotisserie chicken.

1 package cooking long grain wild rice with seasoning packet.

1/2 teaspoon pepper-1/2 teaspoon salt.

3/4th cup all purpose flower.

1/2 cup butter.

2 cups heavy cream.

Chopped carrots and peas.

  1. In a large pot over medium heat, combine broth water and chicken. Bring just to a boiling . Then stir in rice and chopped carrots and peas. Reserve the seasoning packet, then cover and remove from heat.
  2. In a small bowl combine salt pepper and flower.
  3. In medium sauce pan over medium heat melt butter.
  4.  Stir in contents of seasoning packet until mixture is bubbly.
  5.  Reduce heat to low and stir in flower mixture by the tablespoon to form a roux.
  6.  Whisk in cream mixture, a little at a time until fully incorporated and smooth, cook until thickened about 5 min.
  7.  Stir cream mixture into broth and rice, cook over medium heat until hated through, about 15 minutes.
  8. Garnish with parsley.

TIP: If you’ve never made a roux before, look up the technique online, a video might help. Roux’s are needed in most creamy recipes. And a broken roux could mess up the whole dish.

TIP: Consider using leftover rotisserie chicken. They’re usually not much over than $5, can be used for more than one meal and save you some time preparing this soup.

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