Creamy Chicken Wild Rice Soup 

This hearty, comforting soup blends shredded chicken, nutty wild rice, and a creamy broth for the perfect cold weather meal. Rich and satisfying, it’s great for cozy dinners or make‑ahead lunches.

Full Recipe:

Ingredients 

• 2 cooked, boneless chicken breast halves, shredded

• 4 cups chicken broth

• 2 cups water

• 1 (4.5 oz) package quick‑cooking long‑grain & wild rice (with seasoning packet)

• ¾ cup all‑purpose flour

• ½ tsp salt

• ½ tsp ground black pepper

• ½ cup (1 stick) butter

• 2 cups heavy cream

Directions

1. Cook the rice & chicken

   • In a large pot, bring chicken broth and water to a boil.

   • Stir in rice (reserving the seasoning packet), cover, and remove from heat.

   • Add shredded chicken; let sit until rice is tender.

2. Make the roux & cream sauce

   • In a saucepan over medium heat, melt butter.

   • Add seasoning packet contents and heat until bubbly.

   • Whisk together flour, salt, and pepper; gradually add to the butter mixture, stirring until smooth.

   • Slowly whisk in heavy cream until incorporated; simmer ~5 minutes to thicken.

3. Combine & finish

   • Pour the creamy mixture into the pot with chicken, rice, and broth.

   • Heat gently over medium until warmed through (about 10–15 minutes).

   • Taste and adjust salt/pepper.

4. Serve

   • Ladle into bowls and enjoy warm!

Nutritional Information (per serving)

• Calories: 463 kcal

• Total Fat: 37 g (Saturated: 22 g)

• Carbohydrates: 23 g

• Protein: 12 g

• Cholesterol: 135 mg

• Sodium: 997 mg