Wednesday, February 27, 2008

Creamy Chicken and Wild Rice Soup

Notes: If I am using an unseasoned wild rice blend I cook it in broth to give it flavor. A boxed blend with a seasoning packet will have more salt and other seasonings which makes the seasoning portion of the soup very simple. If you make this using a boxed and seasoned wild rice mix you can follow the directions for the boxed mix and use less broth, around 6 cups instead of 8.

I suggested the use of evaporated milk for those of you interested in a lower fat version. You can also use corn starch instead of the roux to cut down on the fat as well. The evaporated milk doesn't taste the same as the cream or half and half, but it isn't bad.

I am writing this from memory and since I tend to improvise and never make this soup the same way twice, feel free to make adjustments or if you have questions leave a comment.


  • 6-8 cups low-sodium chicken or veggie broth
  • 3 chicken breasts, I prefer bone-in, trimmed of excess fat and skin
  • 1 medium onion, diced
  • 2 cloves garlic pressed through garlic press or diced finely
  • 3 carrots, diced
  • 3 celery ribs, diced
  • mushrooms, sliced (optional)
  • 1 tbl olive oil or other oil
  • 1 box of wild rice blend, cooked with seasoning packet
  • 12oz evaporated milk or 0.5 cup heavy cream or half and half, I leave it up to you
  • 1 bay leaf
  • 1 tsp dried tarragon
  • 1 tsp dried parsley
  • 4 tbl butter
  • 4 tbl flour
  • salt and pepper to taste

  1. In a medium sauce pan cook the rice following the instructions on the box or bring 3-4 cups of broth to a boil and add 1.5 cups rice blend and cook until done, 30-40 minutes.
  2. In 5-6qt Dutch oven heat olive oil over medium heat until shimmering. Add onion, garlic, carrot, celery and mushrooms, if using. Cook, stirring occasionally, until soft; about 5-7 minutes.
  3. Add remaining broth, bay leaf, parsley and tarragon. Bring to a simmer then add the chicken breasts. Simmer for another 20 minutes or until chicken breasts are cooked through and have reached an internal temperature of 165F. Remove chicken from the pot and set aside to cool.
  4. When rice is cooked add to the rest of the soup along with any cooking liquid. Chop or shred cooked chicken into bite-sized pieces and return to the pot.
  5. Add evaporated milk, half and half or cream. In a small sauce pan melt butter over medium heat. When the butter as stopped foaming (all water has evaporated) add the flour and whisk for another 30 seconds.
  6. Add the roux to the soup and bring to a simmer. Cook stirring occasionally until thickened to desired consistency. If too thick add more broth or water. Season with salt and pepper to taste and don't forget to remove the bay leaf.
  7. Enjoy with some good bread and a salad if you feel the need to be healthy.


AndreaLea said...

I've never thought to use the rice out of the box with the seasoning packet. What a great idea!
Chef Anthony and I are so making this tonight. I have some chicken thighs thawing in the refrigerator.

LittleB22 said...

sounds delicious!