Creamy Chicken and Wild Rice Soup

rice chicken soup in a white bowl with spoon in bowl

This time of year, soup is in heavy rotation in our dinner schedule. I find them pretty quick and easy to make (what I’m looking for in every meal) and it’s freezing around here for months on end, so hot soup is always wanted! This creamy chicken and wild rice soup is one of my very favorite soup recipes. My sister was the one who introduced us to this recipe and it’s adapted from allrecipes. I made some changes to make it slightly healthier, although it still falls in the comfort food category rather than good for you, since it is a cream based soup. But sometimes you just need a rich and creamy soup on these cold winter days!

For this creamy chicken and wild rice soup recipe, I use rotisserie chicken to save a little bit of time and it uses quick cooking rice with a seasoning packet, so that helps cut down on ingredients and time, without sacrificing flavor. I make sure to always have the ingredients on hand to make this and it gets rave reviews whenever I do! Serve this with some crusty bread and a salad, and you’ve got a perfect, easy dinner!

creamy soup in a white bowl next to pot of soup

white bowl filled with creamy chicken soup on white plate with spoon

Creamy Chicken and Wild Rice Soup

This chicken and wild rice soup is creamy and the perfect comfort food! With a few shortcuts, this soup comes together quickly and is full of flavor!

Ingredients

2 tablespoons olive oil
2 large cloves of garlic, minced
6 cups chicken broth
1 rotisserie chicken, chicken removed from bone and shredded
1 (6 ounce) package quick cooking long grain & wild rice, with seasoning packet*
1/4 cup butter
1/3 cup flour
2 cups milk
1 teaspoon seasoned salt
fresh ground salt & pepper, to taste

Instructions

In a large pot over medium heat, add olive oil and minced garlic. Heat 1-2 minutes, just until fragrant. Add broth and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and heat over low heat for 15-20 minutes, or until rice is cooked.
In a small saucepan over medium heat, melt butter. Stir in contents of seasoning packet. Reduce heat to low, then stir in flour a little at a time, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Stir in seasoned salt, salt & pepper, adjusting seasonings as desired. Cook over medium heat until heated through, about 10 minutes.

Notes

*It’s fine to not use quick cooking rice, you will just need to cook longer (follow cook times according to package directions or until rice is tender).

Store leftovers in airtight, covered container in fridge. You may need to add a little extra liquid when reheating leftovers, as it can thicken up and absorb the liquid as it sits.