Creamy Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup is everything you could hope for in a meal on a cold winter night. It’s creamy, comforting, and quick. Plus it saves you money since it's a spot on copy of the Panera classic.
Servings: 6
Calories: 585kcal
Ingredients
- 2-3 chicken breasts cooked and cubed, or shredded
- 2 6 oz boxes Long Grain and Wild Rice mix
- 2 14.5 oz cans chicken broth
- 4 cups milk regular or evaporated
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 tbs cornstarch
- 1/2 tsp poultry seasoning optional
- 2-3 carrots thinly sliced
- 2-3 celery stalks thinly sliced
- salt and pepper to taste
Instructions
- Cook the rice according to the directions on the box.
- In a large pot, melt butter. Add in the chopped carrots and celery and pepper to taste, and sauté for about 10 minutes, or until the veggies are tender. Add in the flour, cornstarch and poultry seasoning (optional), and whisk together quickly.
- Add in the chicken broth and milk, whisking constantly as you pour. Cook over medium-low heat, stirring often.
- When the rice is finished, add both the cooked chicken and rice to the soup.
- Give everything a good stir, allow to heat through, and enjoy!
Notes
- You could also add a diced onion to the soup for a little extra flavor. Add it with the celery and carrots.
- If the leftovers are too thick, stir in just a bit of extra chicken broth until it reaches your desired consistency.
- I like to serve this soup with a sprinkle of Parmesan cheese and chopped parsley and a hunk of good crusty bread.
Nutrition
Calories: 585kcal | Carbohydrates: 63g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 813mg | Potassium: 931mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4180IU | Vitamin C: 12mg | Calcium: 223mg | Iron: 2mg