Creamy Chicken and Wild Rice Soup

This wild rice and chicken soup is quick, easy, and comforting. Instant rice is cooked in chicken broth with shredded chicken and finished with cream.

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

Ingredients

• 2 cups water
• 2 cups heavy cream
• 4 cups chicken broth
• 2 cooked, boneless chicken breast halves, shredded
• 0.5 cup butter
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.75 cup all-purpose flour
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning pack

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.