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. It’s yummy, hearty, and perfect for a cold fall or winter night. It may not be the prettiest soup in the world, but you forget all about that when you take a bite of it.
As a 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 below!
RECIPE: Chicken and Wild Rice Soup
Ingredients:
- 3 boneless skinless chicken breasts
- 3 tbsp. butter
- 1 medium sweet yellow onion, diced small
- 4 stalks celery, diced small
- 12 oz. brown mushrooms, sliced/diced small
- 3 cloves garlic, pressed
- 1 tsp. dry basil
- 1 tsp. dry oregano
- 1 tsp. salt
- 3/4 tsp. pepper
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 1 box Rice a Roni Long Grain and Wild Rice, including the seasoning packet
- 3/4 cup dry brown rice/wild rice mixture
- 6 cups chicken bone broth
- 1 cup water
- 4 oz. cream cheese
- 2 cups heavy cream
Instructions:
1. Poach the chicken breasts on low heat until just cooked through but still tender. Drain and cut into bite-sized pieces. Set aside.
2. Cook the 3/4 cup brown rice/wild rice mixture in lightly salted water for 50-60 minutes, or until tender. Drain and set aside.
3. In a heavy soup pot, sauté in 3 tbsp. of butter the onion, celery, mushrooms, garlic, basil, oregano, salt, pepper, garlic powder, and onion powder on low/medium heat for 3-4 minutes. Stir frequently.
4. 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.
5. 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)
6. 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 on low. Do not boil after adding the cream mixture.
7. Heat the soup on low for a few minutes and check the consistency. If it is too thick for your taste, you may add a cup of milk- or broth if you so choose. (See Note 3)
8. Enjoy!! This soup is a hearty winter meal- it’s meant to be thick and rich.
Notes from the Happy to Be Here Kitchen:
1. For a reduced-fat version, use a combination of half-and-half and skim milk instead of the 2 cups heavy cream.
2. Do not scorch the cream cheese when you heat it in the microwave! I heat it for around 30-40 seconds, but every microwave is different.
3. This soup will soak up liquid as it sits. If it will be sitting a while before you eat, consider adding extra milk and/or broth right before serving.
If you try this soup, let me know how you like it down below!
If you’re looking for another yummy meal for cold weather 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 recipe later!
