Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup from Very Culinary

by Amy Flanigan on April 14, 2011 · 21 comments

I sure didn’t think I’d be talking about 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, so I went searching. This had all the winning elements, on paper anyway – few ingredients, easy, and quick prep. Just what the mommy doctor ordered. I didn’t have high expectations, I just wanted something simple and decent.

But this was seriously delicious. It’s 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.

I altered it a bit, eliminating the flour (and it still thickened up just fine), I used up some left over roasted chicken, which decreased the cook time by half. I also put the kibosh on the dreaded celery. Because celery, to me, has no redeeming qualities. Sorry Mr. and Mrs. French Chef – Mirepoix is the one thing you got wrong.

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.)

Creamy Chicken Wild Rice Soup
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, diced small
• 4 whole large carrots, peeled and sliced into thin rounds
• 6 cups (49 ounce can) chicken broth
• 2-3 cups cooked chicken pieces
• 1 box (6 ounce) long grain wild rice with spice packet
• 1 1/2 cups Half-and-Half
• Salt and Pepper, to taste

Directions
In large pot, heat butter and olive oil. Sauté onions and carrots on medium heat for 5-7 minutes to soften. Season vegetables with salt and pepper. 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 5 minutes or until rice is softened completely, soup has thickened slightly and chicken is warmed through. Taste and season accordingly. Serve hot.

(adapted from Tasty Kitchen)

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{ 21 comments… read them below or add one }

Maria June 20, 2014 at 1:23 pm

What brand wild rice? Do I just go down the grocery isle and pick one?

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Amy @Very Culinary June 20, 2014 at 1:28 pm

Yep! Ha. I don’t have a particular favorite…usually just buy what’s on sale.

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Kathryn Hernton February 9, 2014 at 8:48 am

Thanks for the great chicken soup receipe

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Martie February 9, 2014 at 8:45 am

Is there a substitute for the spice packet that comes with the rice? We don’t buy our wild rice that way; we purchase it in bulk.

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Amy @Very Culinary February 9, 2014 at 8:48 am

Hi Martie – I guess you could Google for “homemade wild rice spice mix” and see about making your own??? Good luck!

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Julie October 21, 2012 at 1:40 pm

Yummmmmy!! Just made this and it hits the spot on a cool fall day! I usually avoid making chicken soup because of my perceived notion that it is too time consuming. This was so quick and easy! Next time I make it I will add some garlic.( The flavor is good, but I need my garlic :)

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Stephanie April 18, 2011 at 8:36 am

I have to be in the mood for soup, which usually means REALLY cold weather or being sick. Somehow soup really DOES make you feel better. This ounds great, Amy. Although, I bet it would be better with celery. :)

Glad you guys are feeling better! Spring-time sickness is no fun!

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Amy April 18, 2011 at 1:34 pm

I need to be in the mood for it too, no doubt. And interestingly enough, I’m actually not that much of a soup eater at all. But when I find one I like, I usually go over board, making it until everyone is begging me to stop. Celery – booooooo.

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playinginthekitchen April 17, 2011 at 5:53 pm

I love soup all year round. And by some strange coincidence, I posted a (wait for it) chicken and wild rice soup recipe on my blog on April 11, 2011. Yours sounds yummy, and much faster to make than mine. (The pie chips with fruit salsa sound fantastic too!)

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Amy April 18, 2011 at 1:36 pm

What this tells me is that chicken and wild rice soup is a world favorite! The pie chips…so good. Sometimes I just make them and forego the fruit salsa. But the combo is the bomb.

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Debbi Does Dinner Healthy April 14, 2011 at 1:25 pm

Hey, I make and eat soup all year round so keep posting them! I’ll make them, thanks!

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Amy April 14, 2011 at 6:18 pm

You’re like me and grilling – I use my Weber all year long, no matter how cold or rainy it is, nothing stops me from BBQ.

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lo April 14, 2011 at 12:37 pm

I’ve been craving wild rice soup all winter, but have never managed to make up a batch. Looking at this delicious pot of goodness is making me famished — and I feel just fine :)

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DessertForTwo April 14, 2011 at 12:18 pm

Wasn’t the weather crazy in Sac area yesterday? Did you hear it hailed in Woodland for 10 minutes?? Crazy! Speaking of crazy, your soup looks crazy good :)

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Amy April 14, 2011 at 6:17 pm

Christina! I had no idea you were in Sac. And the world keep getting smaller…. :D

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Meister @ The Nervous Cook April 14, 2011 at 10:35 am

Too funny: I was just sitting down to write a post about how I spent the first super warm day of spring inside cooking soup, too! Sometimes it’s just the only thing that’ll do.

This one looks delicious; I hope it helped pick you guys up by the bootstraps.

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Amy April 14, 2011 at 11:43 am

Last week showed us 70 degrees and I thought I was through with soup for a long time. But on the verge of being sick, and the temps dropping back down into the 50’s, it all made sense. Destiny I tell ya.

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Lisa@The Cutting Edge of Ordinary April 14, 2011 at 8:51 am

OMG Amy, we have done it again….guess what my next post is? Go ahead?

Wild Rice and Mushroom Soup. So dang close. We are always on the same wave length. Mine does have celery in it…and shrooms too! Glad you’re both feeling better. Can’t wait to see what we both make next, lol.

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Amy April 14, 2011 at 11:41 am

Hahahahaha! Really?! That’s so funny. “Great minds”, you know… :D

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Joanne April 14, 2011 at 8:50 am

I’m always so glad that you and I feel the same way about celery. It makes me feel more sane.

It was gross and rainy here yesterday. I poofy-haired myself all the way to starbucks (about a half mile) and I’m sure I looked like a crazy person and I really could have used some soup. Ah. Next time. This looks so delicious!

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Amy April 14, 2011 at 11:40 am

Ya. Celery. It serves no purpose. None. Zilch. I still have bad memories of being a kid and watching/listening to my sister crunch on it. Even smothered with peanut butter or cream cheese, it’s gross.

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