Award Winning Soup!

Chicken & Wild Rice Soup wins our Family Favorite Award! This is the most delicious, creamy, soul warming soup and we will fight you for the last bowl! Of all the soups I make, I never have any leftovers to throw out. We eat it all. Every. Single. Time.

The recipe idea came from a local restaurant, where I had a cup of soup for lunch one day. It was so yummy, I set out to re-create it at home and was so excited at the results. When I made it the first time, Noah was hesitant to try it but loved it so much that the next day he and I fought over the last bowl. I’ve made this several times over the last few months just because we can’t get enough of this delicious soup.

The ingredients are easily found at your local grocery- just make sure you read through the recipe before you begin. Prep those veggies and have everything ready to throw it together in 30-45 minutes!

Chicken and Wild Rice Soup

Monica Scott

This soup is heaven-in-a-bowl! It is so good, there is never any left!

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Course Soup

Cuisine American

Servings 8 servings

Ingredients

  

• 3 Cups Cooked Chicken Breast, shredded
• 6 Cups Chicken Broth
• 1 box Long Grain and Wild Rice, with seasoning packet
• 1/4 tsp. Salt
• 1/2 tsp. Ground Black Pepper
• 1/4 Cup Plain Flour
• 1 stick Butter
• 1 Cup Onion, diced
• 1 Cup Carrots, diced
• 1 Cup Celery, diced
• 3 Cups Half-n-Half

Instructions

 

• In a large stock pot over medium heat, combine chicken and broth. Bring to a boil. Remove seasoning packet from rice; set packet aside and add rice to the pot. Cover and remove from heat.

  In a separate pan over medium heat, saute onions, carrots, & celery in melted butter for 5 minutes. Season with contents of seasoning packet and salt and pepper. Continue cooking vegetables until desired softness is reached {we like our veggies soft!}, about 5-10 additional minutes.

  Sprinkle in flour gradually while whisking constantly until a roux forms. Saute about 4-5 minutes being careful not to burn the roux.

  Slowly pour in half and half, whisking the whole time. Cook about 5 more minutes or until thick. Pour veggie mixture into the large chicken/broth pot.

  Simmer over medium heat until rice is done, about 15-20 minutes. Serve with warm baguettes. Enjoy!Instructions

Keyword Chicken and wild rice soup, sanctuary ridge family recipes