Simple Creamy Chicken and Wild Rice Soup

Simple Creamy Chicken and Wild Rice Soup is a chicken recipe built around butter, to 3/4 cup finely chopped onion and finely chopped carrots. Plan on 8 Servings and about 30 minutes.

• Yield 8 Servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 3 tablespoons butter
• 1/2 to 3/4 cup finely chopped onion
• 1 cup finely chopped carrots (about 3 to 4 medium carrots)
• 1 cup finely chopped celery (about 3 stalks)
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cooked wild rice or wild rice blend
• 2 cups cooked cubed chicken ((a rotisserie chicken works great here, for other easy solutions))
• 1 cup half-and-half (evaporated milk or milk (preferably 2% or higher for creaminess))
• Chopped chives for garnish (optional)

Instructions

1. In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
2. Add the flour and stir to combine, cooking another 30 seconds or so.
3. Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
4. Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
5. Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
6. Serve, garnishing with fresh chives (optional).

Loosen a leftover bowl with a splash of water when you reheat it.