Chicken and Wild Rice Soup
This hearty chicken and wild rice soup is the perfect cold-weather meal. Packed with vegetables, tender chicken, and wild rice, it gets an extra boost of richness from some cream cheese and heavy cream. Plus, this recipe includes a little "cheater" shortcut- a box of Rice-A-Roni.
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Servings: 10
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 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 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
Note 1. Reduced Fat: For a reduced-fat version, use a combination of half-and-half and skim milk instead of the 2 cups heavy cream.
Note 2. Cream Cheese: 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.
Note 3. Consistency: This soup will soak up liquid and become thicker as it sits. If it will be sitting a while before eating, consider adding extra milk and/or broth right before serving.
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