Copycat Cream of Chicken and Wild Rice Soup

This soup is so rich and satisfying (and surprisingly low in fat). I came up with this recipe after trying to kick my addiction to the chicken and wild rice soup served at my favorite fancy Italian sandwich shop - and I think this version is even better! It will make enough to feed the whole family, plus plenty for leftovers.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 306 Calories

Ingredients

• ¼ cup all-purpose flour
• 2 cups milk
• 1 onion, chopped
• ¼ cup unsalted butter
• 4 cups water
• 1 tablespoon olive oil
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 4 cups chicken broth
• 1 ½ pounds skinless, boneless chicken breasts
• 4 carrots, peeled and chopped
• 1 (6 ounce) package long-grain and wild rice mix (such as Near East®)

Recipe Instructions

Step 1

Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.

Step 2

Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.

Step 3

Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.

Step 4

Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.