Wednesday, February 9, 2011

Creamy Chicken and Wild Rice Soup


  • 6 cups chicken broth
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream
  • 1 small onion, diced
  • 1 c. carrots (chopped or sliced)
  • 1/2 cup white wine


  1. In a large pot over medium heat, combine broth, onion, carrots 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, a little at a time, until fully incorporated and smooth.  Add wine.  Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.  

Chicken Soup


  1. I made this and it was delicious and filling!I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this chicken soup widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for chicken soup,Thanks!

  2. Hi Alisa! Thank's for trying out one of our recipes! We have added the widget to the page and hope that you'll check in on a regular basis to see what other recipes we'll have.