Creamy Chicken and Wild Rice Soup

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.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 463 Calories

Ingredients

• ½ teaspoon salt
• ½ cup butter
• ¾ cup all-purpose flour
• ½ teaspoon ground black pepper
• 2 cups water
• 2 cups heavy cream
• 4 cups chicken broth
• 2 cooked, boneless chicken breast halves, shredded

Recipe Instructions

Step 1

Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Step 2

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.

Step 3

Combine flour, salt, and pepper in a small bowl. 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.