Copycat Cream of Chicken and Wild Rice Soup

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

1. Cook the wild rice according to package instructions. Set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Taste and adjust the seasoning with salt and pepper if needed.
8. Serve the soup hot and enjoy!

Interesting Facts