- Last updated on November 1, 2024
The weather is getting colder, and you know what that means! It’s soup season, one of my favorite times of the year.
This chicken and wild rice soup is one of my favorites. Filled with veggies, tender chicken, seasonings, and wild rice, it’s delicious, hearty, and the perfect warm meal for a cold fall or winter night. It’s also finished with a cream cheese and heavy cream mixture, adding extra richness to this already yummy soup.
Also, as an added bonus, this soup uses a little shortcut- a box of Rice-a-Roni Long Grain and Wild Rice. I love a good “cheater” ingredient!
If you’re looking for a warm, delicious comfort meal check out the recipe for this soup below.
Chicken and Wild Rice Soup
Equipment (Shop on Amazon)
Ingredients
- 3 boneless skinless chicken breasts
- ¾ cup dry brown rice or wild rice mixture
- 3 tbsp butter
- 1 medium sweet yellow onion diced small
- 4 stalks of celery diced small
- 12 oz brown mushrooms sliced or diced small
- 5 large carrots peeled and sliced into bite-sized pieces
- 3 cloves garlic pressed
- 1 tsp dry basil
- 1 tsp dry oregano
- 1 tsp salt
- ¾ tsp black pepper
- ¾ tsp garlic powder
- ¾ tsp onion powder
- 1 box Rice-A-Roni Long Grain and Wild Rice (including the seasoning packet)
- 6 cups chicken bone broth
- 1 cup water
- 4 oz cream cheese
- 2 cups heavy cream
Instructions
- In a medium pot, poach the chicken breasts on low heat until just cooked through but still tender. Drain and cut into bite-sized pieces. Set aside.3 boneless skinless chicken breasts
- In a separate pot, cook the 3/4 cup brown rice or wild rice mixture in lightly salted water for 50-60 minutes, or until tender. Drain and set aside.¾ cup dry brown rice or wild rice mixture
- In a heavy soup pot, sauté the onion, celery, mushrooms, carrots, garlic, basil, oregano, salt, pepper, garlic powder, and onion powder in the 3 tbsp of butter on low/medium heat for 3-4 minutes. Stir frequently.3 tbsp butter, 1 medium sweet yellow onion, 4 stalks of celery, 12 oz brown mushrooms, 3 cloves garlic, 1 tsp dry basil, 1 tsp dry oregano, 1 tsp salt, ¾ tsp black pepper, ¾ tsp garlic powder, ¾ tsp onion powder, 5 large carrots
- Add the Rice-A-Roni (including the seasoning packet), 1 cup of water, and the chicken broth. Bring this mixture to a boil. Then reduce the heat and simmer for approximately 25 minutes, until the rice is tender.1 box Rice-A-Roni Long Grain and Wild Rice (including the seasoning packet), 1 cup water, 6 cups chicken bone broth
- In a separate bowl, microwave the 4 oz of cream cheese until very soft. Add the 2 cups of heavy cream to the cream cheese and stir until well incorporated, with no lumps. (See Notes 1 and 2 below)4 oz cream cheese, 2 cups heavy cream
- Add the chicken and cooked brown/wild rice mixture to the soup, along with the cream cheese and heavy cream mixture. Stir well. Make sure the heat is turned all the way down to low. Do not boil the soup after adding the cream mixture.
- Heat the soup on low for a few minutes and check the consistency. If it is too thick for your taste, you may want to add a cup of milk or broth. (See Note 3 below) Serve and enjoy! This soup also freezes quite well.
Notes from the Happy To Be Here Kitchen
If you try this hearty chicken and wild rice soup, let me know how you like it down below!
If you’re looking for another yummy meal for chilly days, check out my favorite ham and vegetable soup. It’s especially ideal if you want to use up leftover ham from a holiday like Christmas, New Year’s, or Easter.
Pin the image below to come back to this soup recipe later!
