December 8, 2010

Creamy Chicken Soup with Wild Rice

As a new cook, I don't yet read recipes with a full vision of what the end product will look or taste like. In some cases, this barrier has led to some really bad food, or a really stressful cooking experience. In others though, it has led to some amazing dishes. I don't want to ruin the surprise, but this soup definitely falls into the latter category.

I had no idea what to expect going into this one, but 888 people gave it five stars on, so who was I to argue? The tipping point here, is the addition of a creamy white sauce flavoured by a rice seasoning packet (don't judge until you try it!) that makes this soup border on a stew. It is decadent and rich, hearty and delicious. 

I'd now like to master the art of bread so I can serve this up in a crusty bread bowl. Yum!

Creamy Chicken and Wild Rice Soup
Serves 8

  • 1 roast chicken (or you could use three chicken breasts, cooked), shredded
  • 4 cups chicken broth
  • 2 cups water
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalked, chopped
  • 2 cloves garlic, minced
  • 2 tsp butter
  • 1 package long grain and wild rice with seasoning packet
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup all purpose flour
  • 1/4 cup butter
  • 1 cup milk
  • 1 cup cream (5 or 10%)

  • In a large stock pot, melt the butter and sautee the onion, garlic, carrots and celery. 
  • Add the broth, water and chicken and bring to a boil before adding the rice -- reserving the seasoning packet. Cover and simmer until rice is cooked.
  • In a medium pot over medium heat, melt the butter and add the seasoning packet, stirring until the mixture is bubbly. One tbsp at a time, add the flour to form a roux. Whisk in cream and milk until fully incorporated and smooth. Add in salt and pepper and cook until thickened, about five minutes.
  • Stir cream mixture into broth and rice. Cook over medium heat until heated through.
  • Serve with crusty bread or better yet, in bread bowls.
Recipe adapted from


  1. This soup looks really good. My favorite soup is cream of chicken Soup. I bet I'll love this.

  2. This is a great recipe. The following day I added another two cups of chicken broth, and the soup was still rich,thick, and flavourful. When I prepare this dish again, I plan to use a roast chicken, which will undoubtedly contribute more flavour than did the three breasts I used this time.

  3. @Dx, yes, this soup is very thick -- more like a stew -- which is why I adjusted the recipe to one cup of milk and one cup of cream (originally two cups of cream!). But you make a good point about adding more stock to meet your tastes. Thanks for the tip!



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