Creamy Chicken & Wild Rice Soup

42 Comments

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Chicken, wild rice, carrots and celery all in a creamy broth that is so hearty you can make this a meal. If you love wild rice like we do, go ahead and give this one a try!

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In a large pot add the water, chicken broth,

wild rice, carrots, celery, Adobo seasoning

and pepper. Bring to a boil over medium

heat. Turn to a simmer and cook covered

until the rice and veggies are tender.

This will take 30 – 40 minutes.

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In a medium skillet over medium

low heat, melt the butter.

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Using a whisk, add the flour

(a spoonful at a time) making a

roux, don’t stop whisking.

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Once all of the flour is mixed in, whisk

non stop until the roux becomes a

light tan color and is bubbling.

Do not stop whisking!!!

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Slowly add the heavy cream into the roux,

whisking continuously until smooth and hot.

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Add the roux to the rice mixture, whisking

to combine. If the soup is too thick,

add more heavy cream. Add the chicken, stir

and simmer for 5 – 10 minutes or until hot.

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Then serve.

Creamy Chicken & Wild Rice Soup

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

75E31ABD-FEA2-451E-A9D8-FE521E3A36D0

Ingredients

  • 2½ cups water
  • 3 -14.5 oz. cans chicken broth
  • 2 rotisserie chicken breasts, cubed (cooked-boneless-skinless)
  • 6 oz. wild rice, not the quick cooking kind
  • 2 cups carrots, peeled and sliced
  • 2 cups celery, sliced
  • 1 tsp. Adobo seasoning
  • 1/2 tsp pepper
  • 1/2 cup all purpose flour
  • 1 stick butter (8 Tbsp.)
  • 2 cups heavy cream
  • Extra heavy cream, optional

Directions

  1. In a large pot add the water, chicken broth, wild rice, carrots, celery, Adobo seasoning and pepper.
  2. Bring to a boil over medium heat. Turn down the heat to a simmer. Cover and simmer for 30 to 40 minutes or until the rice and veggies are tender.
  3. In a medium skillet over medium low heat, melt the butter.
  4. Using a whisk, add the flour a spoonful at a time making the roux. Do not stop whisking for any reason.
  5. Once the flour is all whisked in, continue to cook and whisk until the roux is bubbling and a tan color.
  6. Slowly whisk in the heavy cream whisking until smooth and hot.
  7. Add the roux to the rice mixture whisking until combined. Add the chicken and stir. If the soup is too thick, add more heavy cream to the consistency you want.
  8. Continue to cook until hot, about 5 minutes, then serve.

http://www.InDianesKitchen.com

Categories: Chicken, Milk Products, Rice, Soup, Spices/Seasoning

42 Comments »

  2. Pingback: Creamy Chicken & Wild Rice Soup — In Dianes Kitchen | My Meals are on Wheels

      • The last few weeks, including tomorrow night, the southern counties (me) are getting more snow than the northern counties (this never happens … always the reverse) … but then it warms up and melts on the concrete (good for this Winter weenie who does not like driving in it). We are having 3-6 inches tomorrow night and a few days of brutal cold … Winter is crazy this year!

      • Yes, we’ve been fairly lucky too, except for freezing rain – getting some tonight and hope it does not happen. Figures, you don’t have to drive around this year unless taking the grandkids to/from school.

  6. This sounds wonderful, Diane. I want to make this as soon as I can put weight on my newly-fractured leg! I’m going to need patience — and I want it now!

    Reply

  16. I have not made a creamy chicken soup, but this sounds good. I will have to give it a try. Do you make your own Adobo seasoning Diane??

    Reply

  17. Thanks, Diane for making my mouth water at 10:00 am, my stomach grumble, my fingers twitch, and of course for once again figuring out what we’re cooking for dinner tonight! This looks subline! Tweeted! C

    Reply

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