This wild rice and chicken soup is supremely filling and hearty. I serve this on cold, rainy days with a loaf of homemade bread. Hint — this is perfect for leftover rotisserie chicken or chicken you’ve pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
Prep Time::5 mins
Cook Time::30 mins
Total Time::35 mins
Servings::8
Ingredients
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2 cooked, boneless chicken breast halves, shredded
4 cups chicken broth
2 cups water
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
¾ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ cup butter
2 cups heavy cream
Directions
Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Combine flour, salt, and pepper in a small bowl.
Dotdash Meredith Food Studios
Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS