Creamy Chicken and Wild Rice Soup

Creamy Chicken Soup with Wild Rice is a thick and flavorful soup that tastes like it cooked low and slow all day long but really comes together in minutes. The perfect warm and welcoming dinner.

A bowl of this Creamy Chicken Soup with Wild Rice is so warm and inviting. It is perfect on a cold winter day, it make a welcoming hug to your family.

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What We Love About This Creamy Wild Rice Soup with Chicken Recipe

IF you like to make homemade things for your family but want things that are also easy to create, this soup is the recipe for you.

• 30 Minute Meal: With prep and cooking it takes only 30 minutes.
• Easy Ingredients: All found in pantry or fridge.
• Family Friendly: Everyone will love this thick and hearty soup.
• Adaptable: Can make it low-carb, or dairy free.

Ingredient Notes for Creamy Chicken Wild Rice Soup

• Wild Rice: Uncooked quick-cooking variety of long grain.
• Onion: One cup of chopped onions.
• Garlic: Two cloves of minced garlic.
• Chicken Broth: Low sodium chicken broth or chicken stock can be used.
• Potatoes: Baking potato, peeled and cubed.
• Milk: Whole milk or another variety.
• Flour: All-purpose flour.
• Cheese: A processed cheese, cubed such as Velvetta.
• Chicken: Two cups of shredded chicken.

Equipment Needed for this Easy Soup

• Dutch Oven
• Measuring Spoons
• Measuring Cups

How to Make Creamy Chicken Soup with Wild Rice

These are the basic steps for making cream of chicken and rice soup. Please refer to the recipe card below for more detailed instructions.

STEP 1: RICE

First, cook rice according to package directions.

STEP 2: SAUTE

Second, in a large dutch oven over medium-high heat, melt butter or use a cooking spray add onions and garlic, saute for 3 minutes,then add broth and potatoes. Bring to a boil and cover, reduce heat and simmer for 5 minutes or until potatoes are tender.

STEP 3: COMBINE

Next, combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Finally, stir in rice, chicken, pepper, and salt to taste. Lastly, garnish with parsley.

Prep and Storage Tips for Creamy Chicken Wild Rice Soup

HOW TO MAKE THIS RECIPE AHEAD OF TIME

The soup can be made a day or two in advance for immediate eating or freeze for eating later.

HOW TO STORE THIS RECIPE

Store in an airtight container for up to four days in the refrigerator.

HOW TO FREEZE THIS RECIPE

Place this wild rice soup recipe in an airtight container in the freezer for up to six months.

HOW TO REHEAT THIS RECIPE

Thaw in the refrigerator overnight and reheated in a medium saucepan on the stovetop on medium-low.

Frequently Asked Questions

Expert Tips for Making This Recipe

• Add Fresh Herbs: Fresh parsley or fresh thyme can really brighten the soup.
• Short cut tip: A rotisserie chicken is a great quick way to make the soup.
• Variation tip: Cornstarch can also replace the flour mixture.
• Alternate ingredient: Brown rice or white rice are a good alternative.
• Alternate cooking method tip: Make this soup in the slow cooker.
• Dietary consideration tip: A low fat or fat free milk can make this wild rice blend soup a little lower in fat.

What to Serve with Creamy Chicken Soup with Wild Rice

• Homemade Garlic Bread from Scratch
• Buttery Dinner Rolls with Rosemary
• Old Fashioned Apple Fritters

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Creamy Chicken Soup with Wild Rice

Yield: 6 servings

Creamy Chicken Soup with Wild Rice is a thick and flavorful soup that tastes like it cooked low and slow all day long but really comes together in minutes. The perfect warm and welcoming dinner

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Equipment

• Dutch Oven
• Measuring Spoons
• Measuring Cups

Ingredients

• 1 cup uncooked quick-cooking wild rice
• Cooking spray
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 1/2 cups baking potato, peeled and cubed
• 3 cups milk
• 1/3 cup all-purpose flour
• 10 ounce processed cheese, cubed (such as Velveeta)
• 2 cups boneless, skinless cooked chicken breasts, chopped
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

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Instructions

• Cook rice according to package directions, omitting salt and fat.
• Heat a large Dutch oven or soup pot over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
• Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley.

Expert Tips

 

• Add Fresh Herbs: Fresh parsley or fresh thyme can really brighten the soup.
• Short cut tip: A rotisserie chicken is a great quick way to make the soup.
• Variation tip: Cornstarch can also replace the flour mixture.
• Alternate ingredient: Brown rice or white rice are a good alternative.
• Alternate cooking method tip: Make this soup in the slow cooker.
• Dietary consideration tip: A low fat or fat free milk can make this wild rice blend soup a little lower in fat.

Estimated Nutritional Information

Calories: 475kcal | Carbohydrates: 43g | Protein: 30g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1432mg | Potassium: 774mg | Fiber: 3g | Sugar: 9g | Vitamin A: 668IU | Vitamin C: 5mg | Calcium: 671mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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Author: Christina Hitchcock

Course: Soup

Cuisine: American

Keyword: winter

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