Description

This creamy chicken and wild rice soup is a comforting, hearty dish perfect for chilly days. Tender chicken breasts are seasoned and sautéed, then simmered with wholesome vegetables, wild rice blends, and a rich creamy broth to create a flavorful and satisfying meal. The recipe uses a fast-cook wild rice blend to reduce cooking time while still delivering the nutty texture and flavor of wild rice. Easily prepared on the stovetop, this soup is both nourishing and delicious.

Ingredients

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Chicken

1 lb Boneless, skinless chicken breasts or thighs, cut into thin filets (about 2 large breasts sliced in half)
Kinders The Blend Seasoning or garlic powder, onion powder, salt, and pepper for seasoning
2 tbsp Avocado Oil or any neutral oil, for cooking the chicken

Soup Base

4 tbsp Salted Butter, divided
1 Yellow Onion, diced
3 Carrots, sliced
2-3 Celery Stalks, sliced
5-6 Garlic Cloves, minced
3 tbsp All purpose flour
4 cups Chicken Broth
2 cups Heavy Cream
2 (6.2 oz) boxes Ben's Original Long Grain and Wild Rice (fast cook variety), including seasoning packets
Salt and pepper to taste

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Instructions

Season the Chicken: Coat the chicken filets evenly with Kinders The Blend seasoning or a mix of garlic powder, onion powder, salt, and pepper to your taste.
Cook the Chicken: Heat 2 tablespoons of avocado oil in a large pot over medium heat. Sear the chicken pieces for about 4-5 minutes per side until fully cooked. Remove the chicken from the pot and set aside. Chop or shred into bite-sized pieces.
Sauté Vegetables: In the same pot, add 1 tablespoon of butter. Stir in the diced onion, sliced carrots, and celery. Cook for about 10 minutes until the vegetables soften. Add the minced garlic and cook for an additional minute until fragrant.
Create the Roux: Add the remaining 3 tablespoons of butter to the pot. Once melted, sprinkle in the all-purpose flour and stir continuously for about 3 minutes to cook out the raw flour taste, creating a roux.
Add Liquids and Rice: Slowly pour in the chicken broth and heavy cream while stirring to prevent lumps. Stir in the contents of both rice boxes including the seasoning packets. Return the chopped chicken to the pot and mix well.
Simmer the Soup: Bring the mixture to a gentle boil, then cover the pot with a lid and reduce the heat to a low simmer. Cook for approximately 20 minutes, stirring occasionally, until the rice is fully tender and the soup has thickened.
Season and Serve: Taste and adjust salt and pepper as needed. Serve the soup hot and enjoy the comforting flavors.

Notes

If you cannot find the fast-cook wild rice blend, regular wild rice can be used but extend the simmer time to about 30 minutes and increase chicken broth by approximately 2 cups to accommodate longer cooking.
If the soup becomes thicker than desired, simply add extra chicken broth to reach your preferred consistency. The soup will continue to thicken as it stands.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a bit of liquid as needed because the rice will absorb moisture over time.