Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

from whatsmomcookin.com
50 min

A rich, hearty and decadent soup that will keep you warm on those cold winter nights!

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
  • (2) 6.2 oz Boxes of Ben's Original Long Grain and Wild Rice (fast cook variety) (see notes below if you can't find this)
  • Salt and Pepper to taste

Directions

  1. 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. 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. 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. 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. 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. 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. 7

    Salt and pepper to taste. Serve hot and enjoy!