Creamy Chicken and Wild Rice Soup! Comforting chicken and rice soup chalk full of veggies and wild rice with the most amazing broth!  All this in 30 minutes!
Hard to believe it’s almost Fall! Â Â Soup and casseroles. Â Soup, casseroles and pumpkin! Â Soup, casseroles, pumpkin and….okay, you get it :). Â Basically fall means food! Â Comfort food too…my favorite kind! Â I’m a savory gal so Fall and Winter are my food seasons. Â Spring and summer aren’t bad either…basically, I’m a four season eater!
Ingredients for Chicken and Wild Rice Soup
- Wild Rice – As much as we love wild rice in it’s uncooked original form it can be a chore. It requires cooking seperate before it goes in the pot. Â For that reason we opt for a Wild Rice and Brown Rice blend. Â We simply use a box, something like Far East or MJB Farmhouse Wild Herb Blend. Â Just toss the seasoning packet before adding. Â Quick cooking, easy on the cook, just the way we like it!
- Chicken – leftovers or rotisserie chicken are a perfect fit for this. Â Or just cook up two chicken breasts while chopping the veggies.
- Chicken stock – we always reccomend low sodium so you can control the salt.
- Carrots
- Onion
- Celery
- Garlic
- Cremini Mushrooms – optional, not everyone loves them but they add an incredible depth of flavor!
- Heavy cream or Half and Half – we use this sparingly to keep the fat and calories low but the creaminess high!
- ThymeÂ
What else can I add to this Wild Rice Soup?
- Spinach
- Kale
- Bacon or Ham diced
- Cheddar cheese
- what else you got in your fridge? Â Bok Choy? Â Cabbage?…everyone in the pot!
What can I serve with this soup?
Let’s Eat!
Kathi and Rachel
A few more of our popular  Chicken soup recipes –
- Chicken Pot Pie Soup
- Thai Chicken Noodle
- Creamy Chicken Tortellini
- 20 Minute Chicken and Corn Chowder
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Creamy Chicken and Wild Rice Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 4 garlic cloves, chopped
- 1 cup cremini mushrooms, sliced
- 1 tablespoon dried thyme - or 2 tablespoons fresh
- 5 cups chicken broth we prefer low sodium
- 1 5 ounce package of brown and wild rice. Remove and toss seasoning packet we used Far East brand
- 2 cups cooked chicken cubed or shredded
- 1/3 cup heavy cream or 1 cup half and half
Instructions
- Add oil to large soup pot or Dutch oven on medium high heat. Saute onion, carrots and celery for about 3-4 minutes until slightly soft. Sprinkle with salt and pepper.
- Add thyme, mushrooms and garlic. Cook for about 2-3 minutes.
- Add chicken broth and cream. Bring to a simmer.
- Add rice and cook until rice is tender, about 15 minutes. Add chicken. Taste for sesasoning. More salt? pepper? thyme?
- Serve with warm bread if desired. Store in a closed container in the fridge for up to 3 days. Freezing is not recommended due to the cream.
Nutrition
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