Friday, March 22, 2019

Creamy Chicken and Wild Rice Soup II

Creamy Chicken and Wild Rice Soup (What you see pictured is less than half of what this recipe makes)

My sister-in-law makes this soup, and every time she does I eat more than is sensible. It's a perfect soup, though, creamy, salty, flavorful, thick, and just tasty. I've made some changes from the original version which called for 3/4 cup butter and 3 cups of light cream. This version isn't exactly "light," but it's got less fat than the original. Good enough for me.
Rather than blather on about my thoughts and feelings about this recipe, I'm going to stop and let you check this out. Hope you like it as much as I do.
Creamy Chicken and Wild Rice Soup II
     —adapted from

  • 6 cups reduced sodium chicken broth
  • 2 half chicken breasts* (you know, two pieces), cooked and shredded
  • 1 large box Rice-a-Roni Long Grain and Wild Rice (or two small boxes)
  • 1/2 cup butter
  • 1 cup diced onion
  • 1 cup diced celery 
  • 1 cup diced carrots
  • 1/4 cup flour 
  • 1/2 teaspoon ground black pepper
  • 3 cups milk (Original recipe calls for “light cream;” I used 2% Fair Life milk.)

  • Bring broth and chicken to a boil in a large soup pot or Dutch oven. Add just the rice from the box, setting the seasoning packet aside. Turn off the heat, cover the pot, and set aside. 
  • In a large skillet over medium high heat, melt the butter and then sauté the onions, celery, and carrots until soft. 
  • Add the seasoning packet from the rice (If using a large box, use half to all of the packet. If using two small boxes, I recommend using only one seasoning packet, unless you and those eating the soup have no worries about blood pressure.) Stir to incorporate the seasoning. 
  • Add the pepper and flour. Cook for another 2-3 minutes, stirring somewhat constantly. 
  • Gradually whisk in the milk, trying to keep it as smooth as possible. 
  • Reduce heat to medium low and cook milk and veggie mixture until thickened. Then stir it into the broth, rice, and chicken pot. 
  • Reduce heat to low and cook for another 10-15 minutes stirring frequently, until thick and delicious. 
Makes about 10-12 servings

* You can also use about 3 cups of shredded leftover rotisserie chicken.

Store leftovers in a sealed container in the fridge. 

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