How to Cook Yummy Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup. Enjoy Our Deliciously Crafted Chicken Rice and Soup Made with Real Ingredients. Creamy Chicken and Wild Rice Soup. See how to make a simple creamy chicken soup with wild rice.

From Erica Kastner of Buttered Side Up. Make This Chicken And Wild Rice Soup Gluten Free! If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for half the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn't be making a roux anymore but I'd still add in some of the butter for flavor and richness). You can cook Creamy Chicken Wild Rice Soup using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Creamy Chicken Wild Rice Soup

1. Prepare 2 cup of Cooked Wild Rice.
2. You need 1 of medium Onion.
3. Prepare 1 cup of Chopped Carrots.
4. You need 1 cup of Chopped Celery.
5. It's 1 cup of Mushrooms.
6. You need 1 1/2 stick of Butter.
7. It's 8 cup of Water.
8. It's 12 of Chicken Bullion Cubes.
9. It's 1 cup of Flour.
10. Prepare 1 cup of Whipping Cream.
11. You need 2 of large Chicken Breasts.

One of my family's favorite soup recipes is this warm and comforting, creamy Chicken and Wild Rice Soup, made with carrots, celery, onion, chicken, and wild rice in a creamy and flavorful broth. This delicious soup can be made on the stovetop or in the slow cooker! The soup, I agree with others lacked in seasoning. Added a cup of chicken stock.

Creamy Chicken Wild Rice Soup step by step

1. Cut chicken in small pieces and cook tell no longer pink..
2. Saute onions, carrots, celery, mushrooms, chicken and butter until veggies are soft..
3. Sprinkle flour over chicken and veggies. Mix until well coated (mixture will be very pasty)..
4. In large saucepan combine cooked rice, water and bullion cubes. While heating add cooked veggie mixture stir continually while adding veggies. Add whipping cream. Continue to simmer for 30-45 minutes (do not boil)..

The creamy chk wild rice soup I usually make is made with a roux and tasted so floury. Love it and will be a staple here! In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Whisk in the milk and allow it to get all nice and thick.