Easy Creamy Chicken and Wild Rice Soup
The easiest homemade Creamy Chicken and Wild Rice Soup. Filled with chicken, vegetables, rice, and a touch of cream, this flavorful soup is ready in 30 minutes.
Servings 4 -6
Calories 228kcal
Ingredients
- 3 tablespoons butter or extra virgin olive oil divided
- 1 scant cup chopped celery approx 2 stalks
- 1 ½ cups chopped carrots approx 2-3 carrots
- 1 small leek halved and thinly sliced (or ⅓ cup chopped yellow onion)
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- ⅔ cup frozen peas
- 2 cups chopped cooked chicken I used a rotisserie chicken
- One 8.8oz package Uncle Ben's Long Grain and Wild Ready Rice or sub a couple cups of cooked wild rice
- 1 bay leaf
- 1 teaspoon poultry seasoning
- ¼ cup heavy cream or more if desired
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined.
- Add the chicken broth, peas, chicken, and rice, bay leaf and poutltry seasoning, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream.
- Add water to thin out the soup to your desired consistency. My family prefers thick soup so I only added ½ cup water. Add salt and pepper to taste.
Notes
Feel free to switch around the vegetables to suit your tastes. Some other suggestions that would work in this recipe: sliced mushrooms, cut frozen green beans, corn, diced butternut squash.
Nutrition
Calories: 228kcal | Carbohydrates: 12g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 135mg | Potassium: 496mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5885IU | Vitamin C: 10.7mg | Calcium: 42mg | Iron: 1.5mg
