Creamy Chicken and Wild Rice Soup

Our family loves creamy soups and this recipe is made often. It is easy to prepare, especially if you already have the chicken already cooked and cubed or shredded. This is comfort food that is rich and hearty. Serve it with fresh baked homemade bread for a delicious meal that your family will enjoy. 

Ingredients

3/4 c. wild rice blend
1 Tbs. butter
1 onion, chopped
2 to 3 stalks celery, finely chopped
2 carrots, finely diced
1 sweet bell pepper, diced
2 cloves garlic, minced
4 1/2 c. chicken broth
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. sage
1/4 tsp. rosemary
2 tsp. chicken bouillon
4 lb. boneless chicken halves **
6 Tbs. butter
1/2 c. flour
1 1/2 c whole milk
1/2 c. half-and-half or heavy cream
salt and pepper to taste

Directions

Prepare rice according to package directions.

In a large pot, melt butter over medium heat.  Add onion, celery, carrots and pepper.  Sauté the vegetables for about 5 minutes. Add garlic and sauté another 30 seconds. 

Pour in the chicken broth. Stir in thyme, marjoram, sage, rosemary and add the chicken. Bring to a boil over medium high heat. Cover and reduce heat to medium low, so the mixture is at a simmer.  Simmer for about 20 minutes, or until the chicken is fully cooked. Turn the chicken over several times during cooking to ensure even cooking. 

Remove the chicken to a cutting board. Allow the meat to cool until safe enough to handle, and then shred or cut the meat into bite sized pieces. 

In a medium saucepan over medium low heat, melt the butter.  Whisk in the flour to make a roux. Cook and whisk the mixture constantly for 1 to 2 minutes to remove the flour taste.

Slowly whisk in the milk and half-and-half into the butter mixture. The mixture should be smooth and lump free. Cook and stir until thickened. This takes about 5 minutes.

Stirring constantly, slowly pour this mixture into the soup that you cooked the chicken in. Add the shredded or cubed chicken, and the cooked rice.   Cook, stirring occasionally over medium heat, until hot, but do not allow the mixture to boil. Season with salt and pepper as desired.

Notes

You can use chicken breasts with bones. They are a lot cheaper, and they will give you more flavor for your soup.