Creamy Chicken and Wild Rice Soup

5 from 1 vote

This Creamy Chicken and Wild Rice Soup is a breeze to whip up with just five ingredients. Tender chicken, hearty wild rice, and a rich, creamy base make it the ultimate comfort food!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Side Dish, Soup

Cuisine: American, Healthy

Keyword: Creamy Chicken and Wild Rice Soup

Servings: servings

Author: Chelsea Lords

Cost: $9.12

Equipment

Dutch oven or large pot

Ingredients

2 tablespoons olive oil
2-1/2 cups mirepoix see note 1
2 (6-ounce) packages long grain and wild rice mix including seasoning, see note 2
1 (32-ounce) carton chicken broth plus 1 cup water
2 cups heavy cream
2 cups diced rotisserie chicken see note 3
hearty buttered bread optional, for dipping

US - Metric

Instructions

In a Dutch oven or large pot, heat oil over medium-high heat. Add the mirepoix and sauté until vegetables are tender, 8–10 minutes. Don't rush this.
Add rice and its seasoning packets, then pour in chicken broth and water. Bring mixture to a boil, cover, and reduce heat to low. Simmer for 18-23 minutes, or until rice is tender. (Cook time is quicker in cast iron and slower in a nonstick pot.)
Turn off heat. Stir in heavy whipping cream and diced chicken. Taste the soup and add additional seasoning if needed.
Ladle into bowls and enjoy! Hearty buttered bread and soup crackers are delish with this soup!

Notes

Note 1: Many grocery stores offer pre-chopped mirepoix, which consists of equal parts carrot, onion, and celery. Alternatively, you can dice your own—3/4 cup of each.

Note 2: Ensure you choose rice packets that come with included seasoning.

Note 3: For added convenience, grab rotisserie chicken that has already been pulled from the bones and shredded.

Storage: Store leftover soup in an airtight container in the fridge for 2–3 days. Thin with broth when reheating, as the rice will absorb more liquid. Freezing is not recommended.

Nutrition