Description
This creamy chicken and wild rice soup is rich, hearty, and comforting with tender chicken, vegetables, and wild rice in a velvety broth. It is a filling one-pot meal.
Ingredients
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 6 cups chicken broth
- 3½ cups cooked shredded chicken breast
- 2 boxes long grain and wild rice mix including seasoning packets
- ⅓ cup unsalted butter
- ½ cup all purpose flour
- 2 cups whole milk
Instructions
- Melt the butter in a large Dutch oven over medium heat.
- Add the garlic, celery, carrots, and onion and cook 6 to 8 minutes until softened and fragrant.
- Pour in the chicken broth and add the cooked chicken. Bring to a gentle boil.
- Stir in the rice from the boxes along with the seasoning packets.
- Reduce heat to low, cover, and simmer for 20 minutes until the rice is tender.
- While the soup simmers, melt the butter for the roux in a saucepan over low heat.
- Whisk in the flour until smooth and cook 1 minute.
- Slowly whisk in the milk a little at a time until smooth. Cook 4 to 5 minutes until thickened.
- Stir the creamy roux into the soup and simmer uncovered 5 to 8 minutes until thick and creamy.
- Taste and adjust seasoning if needed. Chicken must reach an internal temperature of 165°F before serving.
Notes
- This soup thickens as it sits, so add extra broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American