Chicken and Wild Rice Soup [with the most amazing Chicken]

I’ve been hanging on to this recipe for several months now. My friend Amanda at work had brought some for her lunch and let me sample a bit of it. One taste and I knew I needed to make it immediately. That’s how good it was. I begged and begged for the recipe. I got the recipe and there it sat. In my email. For months. I attempted the chicken once and it didn’t quite turn out. I either cooked it too long or didn’t use enough milk – so I threw it out. Bummer. This last weekend I tried it again. This time it was a major success. I ended up having exactly what I needed right on hand so it was meant to be! This is the perfect soup for a crisp fall day, or when you are feeling under the weather, or when you are having guests over, or pretty much whenever you want! It’s delicious!

Chicken and Wild Rice Soup

Course: Soup

Cuisine: American

Keyword: Chicken and Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 10

Calories: 489 kcal

Author: Yvonne

Chicken and Wild Rice Soup is great to snuggle up with when it's cold outside!

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Ingredients

• 1 c chopped onion
• 4-5 cloves minced garlic
• 1 c chopped carrot
• 1 c chopped celery
• 1 c frozen peas
• 8 c chicken broth
• 4 c water
• 4 cooked boneless chicken breast halves, shredded (see directions below)
• 2 4.5 ounce packages quick cooking long grain and wild rice with seasoning packet
• 1 tsp salt
• 1 tsp ground black pepper
• 3/4 c all-purpose flour
• 6 tbsp butter
• 2 c heavy cream
• 2 c skim milk
• Olive oil

For the chicken

• 8 Boneless skinless chicken breasts trimmed.
• 2-3 cups 1% Milk
• Weber’s Kickin’ Chicken
• Weber’s New Orleans Cajun
• Lawry’s Seasoning Salt
• 1/2 c honey
• 3-5 Serrano peppers sliced (optional)

Instructions

1. Saute onion and garlic in a little olive oil. Add carrots and celery and continue cooking until tender. In a large pot over medium heat, combine broth, water, carrots and celery mix, and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet.
2. Cover and remove from heat. In a small bowl, combine salt, pepper and flour.
3. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.
4. Whisk in cream and milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir cream mixture into broth and rice. Add frozen peas. Cook over medium heat until heated through, 10 to 15 minutes.
5. Put chicken in deep skillet. Add milk (enough to cover chicken to where you can still see the tops of the breasts). Add other ingredients. Cook on medium low heat for 1 hour. Turn chicken and cook for an additional 1 to 1 1/2 hours. Chicken is down when it falls apart when pressed with a fork. Shred chicken.

Recipe Notes

[My 2 Cents]
For the chicken I used, I actually prepared it all day in a crock pot and it worked marvelously. You will know that it's ready when it shreds easily. After couple of hours I tried to shred mine and was having a tough time. I waited another hour or so and when I went to shred it again it was effortless. Also, I didn't have the Weber's Kickin' Chicken seasoning so I just left that one out.

Adapted from My friends, Kevin & Amanda P

Nutrition Facts

Chicken and Wild Rice Soup

Amount Per Serving

Calories 489 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 16g100%

Cholesterol 145mg48%

Sodium 1174mg51%

Potassium 822mg23%

Carbohydrates 33g11%

Fiber 1g4%

Sugar 21g23%

Protein 26g52%

Vitamin A 3445IU69%

Vitamin C 23.9mg29%

Calcium 191mg19%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.