This Creamy Chicken Wild Rice Soup is a wonderfully quick and easy soup made with wild rice instead of noodles and a blend of spices. Delicious!
I sure didn’t think I’d be talking about chicken wild rice soup in April, but you know what – soup does not discriminate when you’re sick. It can be 70 degrees outside, but when your throat is sore and you’re congested, nothing helps like soup.
Haley and I were both feeling pretty lousy yesterday and it kinda sorta rained in the morning. Sprinkled. Drizzled, really. Enough moisture in the air to make my hair poof up into a little ball. Stuffed up nose, coughing, and poofy hair…that’s a soup day, no?
Sister Jen has a great chicken soup recipe, but I lacked the patience to wait for it. This version has few ingredients, it’s easy and quick (even quicker if you have rotisserie chicken on hand!), and it was just what the doctor ordered.
Creamy and chunky, with great flavor from the wild rice spice packet. So good that I’m okay with cooler temperatures so I can make it again next week. Yes, I did just write that.
Haley and I feel better, btw. Just like that. I’m telling you, chicken soup really does have healing powers. (An awesome husband who warms up your side of the bed, and a solid nights sleep doesn’t hurt either.)
Other Soup recipes we love!
Watch the video for Chicken Wild Rice Soup
Creamy Chicken Wild Rice Soup
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium sweet onion , diced
- 4 medium carrots , peeled and sliced into rounds
- 49 ounce carton low-sodium chicken broth
- 6 ounce box long grain wild rice with spice packet
- 2 1/2 cups cooked chicken pieces
- 1 cup half-and-half
- Salt and Pepper, to taste
- In a large pot, warm butter and olive oil over medium heat. Add onions and carrots; saute, stirring occasionally until softened, about 6-7 minutes. Season with a little salt and pepper to taste.
- Pour in chicken broth and raise temperature to medium high heat; bring to a boil and pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
- Add chicken and half and half. Cook 2-3 more minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.
- Store-bought rotisserie chicken makes this recipe a cinch! But I often roast my own. Rub some extra-virgin olive oil on a 6 ounce boneless chicken breast, season with a few dashes of salt, pepper, and dried Italian herbs. Cook in a 400 degree F oven for about 25-30 minutes, or until an internal temperature reaches 165 and juices run clear.
- Also, if you want to make your own seasoning blend and buy the rice separately, you will need 3/4 cup of rice and 3 tablespoons of seasoning.
adapted from Tasty Kitchen