Learn how to make a delicious copycat version of the classic cream of chicken and wild rice soup. This creamy and flavorful soup is filled with tender chicken, hearty wild rice, and a rich broth. It's the perfect comfort food for a cozy dinner or a cold winter day. Follow this easy recipe to recreate the taste of your favorite restaurant soup in the comfort of your own kitchen.
Ingredients
- 1 cup wild rice
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 cup butter
- 1 medium onion, finely chopped
- 3 carrots, finely chopped
- 3 celery stalks, finely chopped
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
Directions
- Cook the wild rice according to package instructions. Set aside.
- In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook until fully cooked and no longer pink in the center. Remove the chicken from the pot and shred it using two forks. Set aside.
- In the same pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
- Add the flour to the pot and stir to coat the vegetables. Cook for an additional 2 minutes to cook off the raw flour taste.
- Gradually whisk in the milk, making sure to break up any lumps of flour. Bring the mixture to a simmer and cook until thickened, about 10 minutes.
- Add the cooked wild rice, shredded chicken, dried thyme, dried sage, salt, and pepper to the pot. Stir well to combine. Cook for an additional 5 minutes to heat everything through.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the soup hot and enjoy!
