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Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Quick and comforting wild rice and chicken soup made with instant rice cooked in chicken broth, shredded chicken, and finished with cream.
Ingredients:
  • 2 cooked, boneless chicken breast halves, shredded
  • 4 cups chicken broth
  • 2 cups water
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 0.75 cup all-purpose flour
  • 0.5 teaspoon ground black pepper
  • 2 cups heavy cream
Instructions:
  • In a large pot over medium heat, mix together the chicken, broth, and water. Bring to a boil, then add the rice while saving the seasoning packet. Cover the pot and remove from the heat.
  • Mix together the flour, salt, and pepper in a small bowl.
  • In a medium saucepan over medium heat, melt butter. Stir in the seasoning packet until mixture is bubbly. Reduce heat to low and gradually add flour mixture to butter, stirring constantly to create a roux. Slowly whisk in cream until smooth. Cook for about 5 minutes until thickened.
  • Combine the flour and cream mixture into the broth and rice, stirring well. Cook over medium heat until heated through, about 10 to 15 minutes.
  • Enjoy while the dish is still piping hot!

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