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Creamy Chicken and Wild Rice Soup

Ingredients

  • 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

Instructions

  1. 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.
  2. Melt butter in a large pot over medium heat.
  3. Add onions, celery and carrots and cook until tender, about 7 minutes.
  4. Stir in garlic clove and cook for about a minute longer until fragrant.
  5. Stir in flour until dissolved with vegetables and is paste like.
  6. Slowly stir in half and half or milk about 1/4 cup at a time, stirring frequently until liquid thickens.
  7. Stir in chicken broth, wild rice, Worcestershire sauce, parsley, garlic, thyme and bay leaf and season with salt and pepper.
  8. Bring to a low boil then reduce to a simmer and cook for at least 30-40 minutes.
  9. Remove bay leaf before serving.