Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 5 min
Cook time: 20 min
Yield: 8
Ingredients: 4 cups chicken broth; 2 cups water; 2 cooked, boneless chicken breast halves, shredded; 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3/4 cup all-purpose flour; 1/2 cup butter; 2 cups heavy cream

⏱️ Ready in 25 min 🥄 Prep 5 min 🔥 Cook 20 min 👥 8 servings 👁️ 17 views

A supremely filling, hearty soup. 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.

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🔗 Recipe adapted from AllRecipes

#Soup #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 5 min

Cook 20 min

Serves 8

Difficulty Medium

🛒 Ingredients

4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1/2 cup butter

2 cups heavy cream

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 463

% Daily Value*

Total Fat 36.5g 47%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 997mg 43%

Total Carbohydrate 22.6g 8%

Dietary Fiber 1g 4%

Total Sugars 1.1g

Protein 12g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

In a large pot over medium heat, combine broth, water and chicken.

Bring just to boiling, then stir in rice, reserving seasoning packet.

Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.

In a medium saucepan over medium heat, melt butter.

Stir in contents of seasoning packet until mixture is bubbly.

Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.

Whisk in cream, a little at a time, until fully incorporated and smooth.

Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice.

Cook over medium heat until heated through, 10 to 15 minutes.