While I may be ready for spring, the calendar is in no rush to help me out. Here in Minnesota, we still have a lot of cold left to make our way through which means I need to keep making more killer winter dinners like my famous Creamy Chicken and Wild Rice Soup. It is loaded with vegetables, wild rice and chicken plus the creamy, decadent broth just does your heart good this time of year!
This soup happens to be one of my kids favorites. Well…all except my 6 year old daughter who currently claims she doesn’t like rice because it “feels funny” in her mouth. With six kids, I know this phase will pass. For now, my finicky little girl much prefers my Southwest Chicken Chili but I’m convinced she loves that one the most because I crumble tortilla chips over the top of hers 🙂
There is nothing at all difficult about this recipe, so don’t let the list of ingredients intimidate you. The only small note of caution is actually about after you are done assembling the soup. It needs to simmer on low a bit before serving. Be cautious that it is only a simmer and not a boil because you can break up the soup and your result will be gritty and grainy instead of perfectly smooth and silky.
Print Creamy Chicken & Wild Rice Soup
Ingredients
- 1/2 C butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/2 C chopped carrots
- 1/2 pound portabella mushrooms, chopped
- 3/4 C flour
- 6 C chicken broth
- 2 C cooked wild rice
- 3 chicken breasts, cooked and chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp curry powder
- 1/2 tsp dried parsley
- 2 Tb white wine vinegar
- 2 C half and half
Instructions
- In a large saucepan, melt butter over medium high heat and stir in the onion, celery and carrots. Saute for 3 minutes before adding the mushrooms, then cook for another 2 minutes. Sprinkle the flour over the veggies and mix to coat them in the flour. Continue to cook and stir the veggies for another minute or so before adding the chicken broth while stirring constantly. Bring it to a boil and allow the soup to thicken before reducing the heat a bit.
- Add the cooked rice, cooked chicken and all seasonings. Allow it to heat through before adding the half and half. Reduce the heat to low and allow it to simmer for 20-30 minutes. Do not boil the soup at this point or your soup will turn out grainy instead of creamy.
Nutrition
- Serving Size: 1/10th
- Calories: 295
- Sugar: 4g
- Sodium: 293mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg
Christyn says
I can’t take credit for making this, but we had this dropped off to us when we were sick and it was SO good! I will definitely be making this.
It is my go-to dinner for when someone needs something warm and comforting! Glad you enjoyed it 🙂
Pamela says
This reminds me of a soup that I used to order “back in the day” from a café near my office. I would LOVE to make it for myself, but I know that no one else in my family will enjoy or appreciate it. I am thinking that I need to cut the recipe, but am not sure how.
The serving size says 1/10th, but that isn’t exactly helping me. Can you confirm how many cups this recipe will make?