Chicken Wild Rice Soup
Creamy chicken wild rice soup made with tender chicken, carrots, celery, a seasoned rice blend, and a rich broth. Everything cooks together in one pot for an easy, comforting dinner.
Servings: 8 servings
Ingredients
- 2 cups cooked and cubed chicken
- 6.3 oz box long grain and wild rice mix, seasoning packet included
- 1 cup chopped celery
- 1 cup chopped carrots
- ½ cup chopped onion
- 10.5 oz condensed cream of chicken soup
- 4 cups chicken broth
- 1 cup half-and-half
- ¼ cup chive and onion cream cheese
- 2 tablespoons butter
- Chopped fresh parsley optional for serving
Instructions
- Add 2 cups of cooked, cubed chicken, uncooked wild rice mix with its seasoning packet, celery, carrots, onion, cream of chicken soup, chicken broth, half-and-half, chive and onion cream cheese, and butter to a large stockpot. Stir well. I cooked chicken tenders seasoned with salt, pepper, and poultry seasoning for this recipe, but rotisserie chicken works just as well.
- Heat the soup over medium-high heat, stirring occasionally, until it begins to boil.
- Reduce heat to low, cover, and simmer gently for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Use a boxed long grain and wild rice blend that takes approximately 25–30 minutes to cook, not instant rice or plain wild rice.
- Make sure the rice and carrots are tender before removing the soup from heat. If necessary, continue simmering for a few additional minutes.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley if desired. Refrigerate leftovers in an airtight container for up to 3–4 days. The rice will continue absorbing liquid as the soup sits, so stir in additional chicken broth when reheating if it becomes too thick.
Nutrition
Serving: 1cup