Creamy Chicken and Wild Rice Soup (and an Amazon Giveaway!)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, Main Dish
Cuisine: American
Serves: 12-15 servings
Ingredients
  • 6 C chicken broth
  • 2 C long grain wild rice
  • ½ t ground pepper
  • 1 t poultry seasoning (or more, to taste)
  • ½ C butter
  • 1 C celery, diced
  • 1 C onions, diced (I use 2 T onion powder)
  • ½ C flour
  • 1 C carrots, diced
  • 3 C milk, cream, or half and half (I use skim milk)
  • 2 C cooked chicken, cubed (I use a rotisserie chicken)
Instructions
  1. In a large pot over high heat, bring broth to a boil. Add the wild rice, bring to a boil, then lower heat and simmer for 1 hour.
  2. Meanwhile, in a medium sauce pan, melt butter. Add carrots, celery, and onion (or onion powder). Saute for 10 minutes over medium-high heat.
  3. Add flour and ground pepper gradually, stirring constantly to create a roux. Saute for 3-4 more minutes.
  4. Whisk in cream gradually and cook until thickened, about five minutes.
  5. Stir roux into broth and rice mixture. Add the chicken and the poultry seasoning. Cook over medium heat for 15-20 minutes.
Notes
This makes a really big batch of soup, so I usually freeze half.
Recipe by The Gingham Apron at https://www.theginghamapron.com/creamy-chicken-and-wild-rice-soup/