Creamy Chicken, Leek, and Wild Rice Soup

This hearty chicken and wild rice soup flavored with a creamy leek broth is a soup cook-off winner you'll definitely want to try.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 390 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 cups water
• 2 tablespoons unsalted butter
• 1 (14.5 ounce) can chicken broth
• 1 cup diced carrots
• 2 stalks celery, diced
• 4 cups chicken stock
• 1 teaspoon black pepper
• 2 cups shredded cooked chicken
• 2 (1.8 ounce) packages dry leek soup mix
• 1 (6 ounce) package long grain and wild rice mix
• 8 ounces half-and-half

Recipe Instructions

Step 1

Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.

Step 2

Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

Step 3

Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.