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.
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.