Chicken Wild Rice Soup
This Chicken Wild Rice Soup is a tasty recipe that’s perfect for dinner or even meal prep. The broth is wonderfully rich and bursting with flavor and texture.
Servings: 8
Calories: 354kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Carrots diced
- 1 cup Celery diced
- 1 medium Onion diced
- 1 tablespoon Garlic minced
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Celery Salt
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 6 cups Chicken Broth
- 3 Chicken Breast cooked and shredded
- 2 Uncle Ben’s Wild Rice Boxes and Seasoning Packets
- 4 tablespoons Butter
- ½ cup flour
- 1 cup Heavy Cream
- 1 cup Milk
Instructions
- In a large pot, over medium heat, add in olive oil, diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
- Add the minced garlic, Worcestershire sauce, celery salt, salt, and black pepper (if using) and cook for another 1-2 minutes.
- Pour in the chicken broth, Uncle Ben’s rice and seasoning packets and bring to a simmer.
- In a medium saucepan, melt the butter over medium heat. Stir occasionally to prevent it from browning.
- Once the butter is fully melted and bubbling, gradually whisk in the flour. Continue whisking constantly to combine the two into a smooth paste (this is the roux). Cook the roux for 2-3 minutes to remove the raw flour taste.
- Reduce the heat to medium-low. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Once the milk is incorporated and smooth, add the heavy cream in the same way, whisking constantly.
- Continue to cook the mixture, whisking often, until it thickens to your desired consistency. This should take about 5-7 minutes. The sauce will coat the back of a spoon when ready.
- Stir in the heavy cream simmer for 10-15 minutes, allowing the soup to thicken and the flavors to meld. Add the shredded chicken to the soup. Stir to combine.
- If desired, garnish with fresh herbs. Serve and enjoy!
Notes
- Avoid overcooking the soup when reheating as it separate or curdle if it gets too hot.
- Store leftover soup in an airtight container and keep it in the fridge for up to 4 days.
- Try making this soup recipe in your slow cooker or Instant Pot!
Nutrition
Calories: 354kcal | Carbohydrates: 13g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1448mg | Potassium: 558mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3424IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 1mg