Warm up on a cold day with a hearty bowl of Creamy Chicken and Wild Rice Soup.
Is winter over yet? This has been the longest winter ever. And although many of us in the Northeast, especially here in Buffalo are used to snowy winters, this one has been brutal. From the extremely cold temperatures to piles of accumulating snow, I’m starting to feel like I live in a snow globe.
Is it Spring yet?
A comforting bowl of this Creamy Chicken and Wild Rice Soup is perfect on a cold winter’s day with a warm loaf of fresh bread. I have also served this over biscuits too, yummy. I always have cooked chicken on hand, but you can easily cook and shred some chicken to toss into this soup or even use a store bought rotisserie chicken. Along with some veggies, dried herbs, a few spices, and cooked wild rice, this soup comes together rather quickly. You can also substitute turkey for chicken which I have done as well.
Before we know it the sun will shine, the snow will melt and the flowers will begin to bloom. In the meantime, cuddle up inside, complete some indoor projects, and stay warm with a bowl of soup.
Creamy Chicken and Wild Rice Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- 2 pounds boneless, skinless chicken breasts (or about 3 cups cooked shredded chicken)
- 3 tablespoons butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 2 cups half and half (or milk)
- 3 cups chicken broth
- 1 cup cooked wild rice
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper
- Preheat oven to 350 degrees. Line a large baking sheet with aluminum foil. Season chicken with salt, pepper and drizzle with olive oil. Place chicken on baking sheet and bake for 40-45 minutes until chicken is thoroughly cooked. Set aside until cool to touch. Shred chicken with forks and set shredded chicken aside.
- Melt butter in a large pot over medium heat.
- Add onions, celery and carrots and cook until tender, about 7 minutes.
- Stir in garlic clove and cook for about a minute longer until fragrant.
- Stir in flour until dissolved with vegetables and is paste like.
- Slowly stir in half and half or milk about 1/4 cup at a time, stirring frequently until liquid thickens.
- Stir in chicken broth, wild rice, Worcestershire sauce, parsley, garlic, thyme and bay leaf and season with salt and pepper.
- Bring to a low boil then reduce to a simmer and cook for at least 30-40 minutes.
- Remove bay leaf before serving.