Creamy Chicken and Wild Rice Soup

By srumbel

The easiest homemade Creamy Chicken and Wild Rice Soup. Filled with chicken, vegetables, rice, and a touch of cream, this flavorful soup is ready in 30 minutes.
from celebratingsweets.com

Ingredients

• 3 tablespoons butter or extra virgin olive oil (divided)
• 1 scant cup chopped celery (approx 2 stalks)
• 1 1/2 cups chopped carrots (approx 2-3 carrots)
• 1 small leek (halved and thinly sliced (or 1/3 cup chopped yellow onion))
• 3 tablespoons all purpose flour
• 4 cups low sodium chicken broth
• 2/3 cup frozen peas
• 2 cups chopped cooked chicken (I used a rotisserie chicken)
• One 8.8oz package Uncle Ben's Long Grain and Wild Ready Rice (or sub a couple cups of cooked wild rice)
• 1 bay leaf
• 1 teaspoon poultry seasoning
• 1/4 cup heavy cream (or more if desired)
• Salt and pepper (to taste)

Preparation

Step 1

In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined.

Add the chicken broth, peas, chicken, and rice, bay leaf and poutltry seasoning, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream.

Add water to thin out the soup to your desired consistency. My family prefers thick soup so I only added 1/2 cup water. Add salt and pepper to taste.

Feel free to switch around the vegetables to suit your tastes. Some other suggestions that would work in this recipe: sliced mushrooms, cut frozen green beans, corn, diced butternut squash.