Creamy Chicken and Wild Rice Soup is a hearty one pot meal that will warm you up inside and out.
This soup is based on of my Chicken Pot Pie Soup in that it becomes creamy from the same ingredients: a roux, heavy cream, and an additional roux at the end using the soup as a base. What does all of that mean? This is one creamy, thick soup. The leftovers reheated well, but until you warm the soup up, you’ll feel like you’re scooping and slopping a thick casserole into your bowl. Heat will loosen it all up, but if you want a thick soup, this is it.
Rahul says it’s the creamiest, shroomiest soup and he doesn’t even like mushrooms, but here, they work.
But what about the shredded chicken? My grocery store didn’t have any chicken breasts (any!) so instead, I purchased a whole chicken. I put it in the crock pot for six hours with some onions and lemons and then shredded it. This gave me almost double the amount of chicken I needed for this recipe but at the same price! If you’ve got the time, I highly suggest this. You’ll also get a nice mix of white and dark meat, and I prefer dark meat.
Creamy Chicken and Wild Rice Soup
Makes two quarts
- 2 tbsp butter
- 1/4 cup flour + 1/2 cup flour
- 1 small yellow onion, diced
- 2 small carrots, diced
- 2 cups shredded chicken
- 1 1/2 cups white button mushrooms
- 1 1/2 cups wild rice
- 8 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a large stock pot or dutch oven, heat butter over medium-high heat. Once melted, add the flour and whisk, cooking about 2 minutes.
- Add the diced onion and carrots and stir, letting the vegetables cook until soft, about 3 minutes.
- Add in the rest of the ingredients except the flour and bring to a boil over high heat.
- Once boiling, simmer for 25-30 minutes or until rice is cooked. Stir occasionally.
- When the rice is done, measure 1/2 cup of flour into a medium-size bowl.
- Scoop 1 1/2 cups of soup into the small bowl and whisk together with the flour. It’s okay if you get vegetables and chicken in there, but try to get more of the liquid from the soup if you can.
- Once you have a thick paste with most of the flour incorporated, add the paste into the large pot of soup and stir.
- If you’re having a hard time getting the flour incorporated, add more liquid. Let cook for 3 more minutes in the pot, then serve.