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Favorite Recipes: Creamy Chicken and Wild Rice Soup

Recipe Author

Name: Mary F. (Semigourmet)
Total Recipes: 9



Creamy Chicken and Wild Rice Soup

Dish: Soups
Dish Type: Poultry
Cooking Method: Stove Top
Difficulty: 7 / 10
Servings: 8
Prep Time: 15 minutes
Cook Time: 40 minutes

  • 2 large - carrots, diced
  • 2 medium - stalks celery, diced
  • 1 large - onion, diced
  • 4 cups - chicken broth
  • 1/2 cup - long grain and wild rice blend (optional)
  • 2 cups - water
  • 2 cups - cooked chicken shredded or cubed
  • 2 teaspoons - chicken base
  • 1 4.5 oz. - long grain and wild rice mix with seasoning packet
  • 3/4 teaspoon - salt (optional)
  • 3/4 teaspoon - black pepper
  • 3/4 cup - all purpose flour
  • 1/2 cup - butter
  • 1 cup - heavy cream
  • 1 cup - half and half
  • 1/4 cup - milk (plus more for thinning if necessary)
1.         In a 5 quart Dutch oven or larger pot over medium heat, sauté onion and celery until softened almost softened; add carrot and cook another 5 minutes, add broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2.         In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, milk, and half and half a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3.         Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. 


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