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This creamy, easy, and delicious chicken and wild rice soup recipe is one of my family’s favorites! It is perfect for a cold evening dinner.

Recently I bought a beautiful Dutch oven. I purchased it to bake sourdough but I wanted to find other recipes that I could make in it. That’s when I stumbled across this amazingly delicious Chicken and Wild Rice Soup recipe. I made it for the family and paired it with some sourdough. The family LOVED it!

One thing about my recipes that I share are ones that my children enjoy. If my children don’t like it, I won’t share it. Unless it’s a recipe for adults (see: Caprese Avocado Toast: A Simple and Healthy Breakfast Recipe) If you are looking for recipes that your family will enjoy, you should check out more recipes from me.

For more recipes and posts from Tomorrow is a Mother Day, check out my Pinterest page: https://www.pinterest.com/freckledkel/

Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost to you).

Ingredients for Chicken and Wild Rice Soup

• About 1 pound of thinly sliced boneless, skinless chicken breasts
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon of pepper
• 1/2 teaspoon of onion powder
• 2 Tablespoons Avocado oil
• 4 Tablespoons salted butter
• 1 medium yellow onion, diced
• 3 large carrots, sliced
• 3 celery sticks, sliced
• 4 tablespoons of minced garlic
• 3 Tablespoons of all purpose flour
• 4 cups of chicken broth
• 2 cups of heavy cream
• 2 boxes of Ben’s Original Long Grain and Wild Rice (6.2 ounces and fast variety)
• More salt and pepper for taste

What You’ll Need

All of the things below are some of the equipment you will need to make this recipe. If you are interested in checking any of these out, just click the name. You’ll be sent to the Amazon link.

• Dutch Oven
• Knife Set
• Cutting Board
• Soup Ladle
• Spatula

How To Make This Chicken and Wild Rice Soup

1. Season chicken with garlic powder, salt, pepper, and onion powder.
2. Heat oil in a Dutch oven over medium heat. Cook chicken for about 5 minutes on each side. Remove chicken from pot. Cut the chicken into pieces or shred it.
3. Add 1 Tablespoon of butter in the same pot, then stir in the onions, carrots, and celery. Cook for about 10 minutes. Add garlic and cook for one more minute.
4. Stir in the remaining butter. Once the butter is melted, add in the flour. Cook that mixture for about 3 minutes.
5. Slowly stir in the chicken broth and heavy cream until mixed in well.
6. Stir in the boxes of rice along with the seasonings. Add back in the chicken and stir it up well.
7. Bring it to a gentle boil. Add more salt and pepper if you want. Put the lid on, reduce the heat to a simmer, and cook for about 20 minutes stirring occasionally. Check to make sure the rice is fully cooked.
8. Lastly, serve and enjoy!

More Recipes You’ll Enjoy:

• Broccoli Cheddar Soup: An Amazing Crockpot Recipe
• Loaded Baked Potato Soup: A Delicious and Easy Crockpot Recipe
• Amazing Crockpot Pot Roast Recipe
• The Best Crockpot Cheesy Potatoes Recipe

Final Thoughts

This Chicken and Wild Rice Soup recipe has become one of my family’s favorite recipes. I love making it on cold nights when we need something warm and cozy to keep us warm. I hope you find this recipe easy and delicious.

If you have any questions or comments on this recipe, let me know in the comments below. I love hearing from all of you. If you happen to think this recipe is great, pin it for later so you can find it when you want to cook it.

Lastly, if you make this recipe please don’t hesitate to tag me on your social media. I appreciate all the love and support!

Thanks for reading,

Kel

Chicken and Wild Rice Soup

This creamy, easy, and delicious chicken and wild rice soup recipe is one of my family's favorites! It is perfect for a cold evening dinner.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 Bowls

Ingredients

  

• 1 pound thinly sliced boneless, skinless chicken breast
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp onion powder
• 2 tbsp avocado oil
• 4 tbsp salted butter
• 1 medium onion, diced
• 2 celery sticks, sliced
• 3 large carrots, sliced
• 4 tbsp minced garlic
• 3 tbsp all purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 2 boxes Ben's Original Long Grain and Wild Rice (6.2 ounces and fast variety)

Instructions

 

• Season chicken with garlic powder, salt, pepper, and onion powder.
• Heat oil in a Dutch oven over medium heat. Cook chicken for about 5 minutes on each side. Remove chicken from pot. Cut the chicken into pieces or shred it.
• Add 1 Tablespoon of butter in the same pot, then stir in the onions, carrots, and celery. Cook for about 10 minutes. Add garlic and cook for one more minute.
• Stir in the remaining butter. Once the butter is melted, add in the flour. Cook that mixture for about 3 minutes.
• Slowly stir in the chicken broth and heavy cream until mixed in well.
• Stir in the boxes of rice along with the seasonings. Add back in the chicken and stir it up well.
• Bring it to a gentle boil. Add more salt and pepper if you want. Put the lid on, reduce the heat to a simmer, and cook for about 20 minutes stirring occasionally. Check to make sure the rice is fully cooked.

Keyword Chicken and Wild Rice Soup, Chicken Recipe, dinner recipes, Easy Dinner, soup

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