Creamy Chicken and Wild Rice Soup
Ingredients
- 1 lb Boneless
skinless chicken breasts or thighs, cut into thin filets, I used 2 large breasts and sliced them in half
- Kinders The Blend Seasoning
or use garlic powder, onion powder and salt and pepper
- 2 tbsp Avocado Oil
for cooking the chicken, or any other neutral oil
- 4 tbsp Salted Butter
divided
- 1 Yellow Onion
Diced
- 3 Carrots
sliced
- 2-3 Celery Stalks
sliced
- 5-6 Garlic Cloves
minced
- 3 tbsp All purpose flour
- 4 Cups Chicken Broth
- 2 Cups Heavy Cream
- 6.2 oz Boxes of Ben's Original Long Grain and Wild Rice
2
- Salt and Pepper to taste
Directions
- 1
Season the chicken with the Kinders The Blend seasoning (or the listed alternatives). I don't measure, just be sure to coat the chicken.
- 2
In a large pot, heat the oil over medium heat. Cook the chicken for about 4-5 minutes per side. Remove it and set it aside. Chop it or shred it up.
- 3
In the same pan, add 1 tbsp of the butter, then stir in the onions, carrots and celery. Cook for about 10 minutes. Add in the garlic and cook for 1 more minute.
- 4
Stir in the remaining butter. Once melted, stir in the flour. Cook that down for about 3 minutes. Then slowly add in the chicken broth and heavy cream.
- 5
Stir in the rice from both boxes, along with the seasoning packets that they come with. Add the chicken back in and stir it up well.
- 6
Bring it to a gentle boil. Put the lid on, reduce the heat to a simmer and cook for approximately 20 minutes, or until the rice is fully cooked and the soup has thickened up. Be sure to stir it occasionally.
- 7
Salt and pepper to taste. Serve hot and enjoy!
Creamy Chicken and Wild Rice Soup
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!