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Creamy Chicken And Wild Rice Soup

This wild rice soup recipe is perfect for chilly winter nights. We love this as a complete lunch or as a side dish with barbecue ribs. The recipe makes over 2 quarts of soup so you can easily feed a dozen people as a side dish or about eight people as a main dish. I’d also bet you could adapt this wild rice soup for a slow cooker but we haven’t tried, yet. Let me know if you convert it and I’ll add the information to the recipe.

If you don’t have a pressure cooker, wild rice takes longer to cook than white rice so check your packaging and adjust the preparation times.

Wild Rice Soup

Creamy Chicken And Wild Rice Soup

This wild rice soup recipe is perfect for chilly winter nights. We love this as a complete lunch or as a side dish with barbecue ribs. The recipe makes over 2 quarts of soup so you can easily feed a dozen people as a side dish or about eight people as a main dish.
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine American
Servings 12
Calories 296 kcal

Ingredients
  

  • 3 cups wild rice cooked, approx 1 cup dry
  • 2 tablespoons olive oil
  • 3 chicken breasts boneless skinless, cubed
  • 4 tablespoons butter
  • 1 onion chopped
  • 1 carrot finely chopped
  • 1 stalk celery chopped
  • 1/2 cup all-purpose flour
  • 6 cups chicken broth up to 8 cups
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Morton Nature’s Seasons Seasoning Blend
  • 8 oz evaporated milk canned
  • 1/4 cup chives minced, optional

Instructions
 

  • Cook rice as directed. *
  • In a large saucepan, cook chicken until brown in olive oil. Remove from pan and set aside.
  • In same saucepan, saute the onion, carrot and celery in butter until tender.
  • Stir in flour until blended.
  • Gradually add broth.
  • Stir in the rice, chicken and spices.
  • Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  • Stir in milk; cook 3-5 minutes longer.
  • Garnish with chives.

Notes

Serve with corn bread muffins or your favorite bread.
We use our electric pressure cooker and cook 1 cup of rice with 3 1/4 cup water for 20 minutes on high heat with 10 minute natural release followed by quick release. Drain and discard water.
Keyword freezer friendly
Recipe modified from Cream of Wild Rice soup via Taste of Home

By Angelia Embler

Angi grew up in southern Arizona but now lives in central New Mexico with her husband, two sons and four dogs. She creates, answers @Yoast support, and loves to ramble. Find her curled up with a book or watching her favorite TV shows, movies, or American football game. ?

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