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chicken wild rice soup in a white bowl
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Chicken Wild Rice Soup

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Simmer and resting time to thicken 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 pkg. Uncle Bens Long Grain & Wild Rice Fast Cook
  • 2 T butter
  • 4 stalks celery diced
  • 1/3 yellow onion diced
  • 2 carrots diced
  • 3 T flour
  • 1 garlic clove minced
  • 4 cups chicken broth
  • 12 oz. heavy whipping cream

Instructions

  • Cook rice according to directions on box
    1 pkg. Uncle Bens Long Grain & Wild Rice Fast Cook
  • Set rice aside to cool
  • Cook and shred chicken
    2 boneless skinless chicken breasts
  • Sauté veggies and garlic in butter for 10 minutes
    2 T butter
  • Add flour to the veggie mixture and stir for one minute to combine
    3 T flour
  • Combine chicken, chicken broth, veggie mixture and rice
    4 stalks celery, 1/3 yellow onion, 1 garlic clove, 4 cups chicken broth, 2 carrots
  • Bring the soup mixture to a boil while stirring, then return to a simmer.
  • Slowly add heavy whipping cream while simmering, constantly stirring.
    12 oz. heavy whipping cream
  • Simmer 20 minutes
  • Once thickened, serve and enjoy!

Notes

Notes:
Lay rice out on a piece of parchment paper to cool while working on other things.
You can use leftover chicken or rotisserie chicken for this soup. 
Use frozen diced onions to save time. 
You can make the rice ahead of time and let it cool in the refrigerator.
You can use the regular Uncle Ben's Long Grain and Wild Rice or any other brand. I prefer the Fast Cook, which I have always used.