A thick, creamy chicken and wild rice soup made with shredded chicken breast, a quick-cooking wild rice blend and a buttery roux. About 45 minutes start to finish.
This soup is comfort food that comes together quickly because it starts with already-cooked chicken and a box of quick-cooking long grain and wild rice. The rice steeps in hot broth while you make a simple roux, seasoned with the packet that comes with the rice.
Whisking milk or cream into the roux gives the soup its rich, velvety body. Use milk for a lighter soup or heavy cream for a more indulgent one. It reheats well, so it is a good choice for make-ahead lunches.
Ingredients
4 cups chicken broth
2 cups water
2 skinless, boneless chicken breasts, cooked and shredded
1 package quick-cooking long grain and wild rice, with seasoning packet
1/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup all-purpose flour
6 tablespoons butter
2 cups milk or heavy cream
To make it vegetarian
For the broth, use vegetable or mushroom broth.
For the chicken, use extra-firm tofu, pressed and cut the same way, or plant-based chicken-style pieces.
Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Start the soup base. In a large pot, combine the broth, water and shredded chicken over medium heat and bring to a boil.
Add the rice. Stir in the rice and set the seasoning packet aside. Cover the pot and remove it from the heat so the rice can steep.
Season the flour. In a small bowl, combine the salt, pepper and flour.
Make the roux. Melt the butter in a saucepan over medium heat. Stir in the contents of the seasoning packet and cook until it bubbles. Add the flour mixture a little at a time, stirring constantly, to form a smooth paste.
Add the dairy. Whisk in the milk or cream a little at a time until it is fully incorporated and smooth. Cook, stirring, for about 5 minutes until thickened.
Combine. Stir the cream mixture into the soup base. Cook over medium heat, stirring often, for about 10 minutes until heated through and the rice is tender. Taste and adjust the seasoning before serving.
Nutrition per serving (estimated)
410Calories
38 gCarbohydrates
1 gFiber
37 gNet carbs
26 gProtein
17 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Leftover roast chicken or a store-bought rotisserie chicken works perfectly here.
The soup thickens as it sits. Add a little broth when reheating to loosen it.
Do not let the soup boil hard after the dairy is added or it may separate.
Questions about this recipe
Can I use raw chicken in this soup?
This recipe calls for cooked chicken. If you only have raw chicken, simmer it in the broth for 15 to 20 minutes until it reaches 165°F, then shred it and continue with the recipe.
Can I freeze chicken wild rice soup?
Soups made with milk or cream can turn grainy when frozen. It is best kept in the refrigerator and eaten within 3 to 4 days.
Can I use regular wild rice?
Yes, but regular wild rice takes 45 minutes or more to cook. Cook it separately until tender and stir it in at the end.
