Description
A comforting, creamy chicken and wild rice soup featuring tender chicken filets, a medley of vegetables, and a rich broth thickened with butter and flour. Perfect for a hearty meal, this soup combines the nutty flavor of wild rice with creamy chicken broth and fresh aromatics.
Ingredients
Units
Scale
Chicken
- 1 lb Boneless, skinless chicken breasts or thighs, cut into thin filets
- Kinders The Blend Seasoning or garlic powder, onion powder, salt, and pepper, to taste
- 2 tbsp Avocado Oil or any neutral oil, for cooking the chicken
Vegetables and Aromatics
- 4 tbsp Salted Butter, divided
- 1 Yellow Onion, diced
- 3 Carrots, sliced
- 2-3 Celery Stalks, sliced
- 5-6 Garlic Cloves, minced
Soup Base
- 3 tbsp All-purpose flour
- 4 cups Chicken Broth
- 2 cups Heavy Cream
- 2 (6.2 oz) Boxes of Ben's Original Long Grain and Wild Rice (fast cook variety) including seasoning packets
- Salt and Pepper, to taste
Instructions
- Season the chicken: Coat the chicken filets evenly with Kinders The Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper.
- Cook the chicken: Heat 2 tablespoons of avocado oil in a large pot over medium heat. Add the chicken filets and cook for about 4-5 minutes per side until fully cooked. Remove from the pot and set aside, then chop or shred the chicken into bite-sized pieces.
- Sauté the vegetables: In the same pot, add 1 tablespoon of butter. Stir in the diced onions, sliced carrots, and celery. Cook for approximately 10 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute.
- Make the roux: Add the remaining 3 tablespoons of butter to the pot and let it melt. Stir in the all-purpose flour and cook for about 3 minutes to eliminate the raw flour taste.
- Add liquids and rice: Gradually pour in the chicken broth and heavy cream while stirring constantly to avoid lumps. Stir in the rice from both boxes and include the seasoning packets that come with the rice. Return the cooked chicken to the pot and mix well.
- Simmer the soup: Bring the mixture to a gentle boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until the rice is fully cooked and the soup thickens.
- Season and serve: Adjust salt and pepper to taste. Serve the soup hot and enjoy!
Notes
- If the fast cook wild rice is unavailable, use regular wild rice but increase cooking time to about 30 minutes and add 2 cups more chicken broth.
- If the soup is thicker than desired, add extra chicken broth to thin it out; the soup will thicken more as it sits.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a bit of liquid if needed because the rice absorbs broth over time.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
