Creamy Chicken and Wild Rice Soup
This Creamy Chicken and Wild Rice Soup is a steamy, decadent bowl of comfort that will fill you up and warm you from the inside out! Now that it’s cold out and everything is covered in snow, all I want to do is stay in, snuggle up in a fluffy blanket, read a good book and eat this soup. My mom has been making this recipe for a long time (she adapted it from another blog) and it reminds me of my favorite soup from Panera (of the same name). I’ve had a lot of readers say it reminds them of that soup too! I’ve tried a few other similar recipes but none have held a candle to this one. This is definitely one of my favorite soups and a recipe I look forward to making again and again when the weather gets cooler.
This Creamy Chicken and Wild Rice Soup freezes well, so it’s perfect to make a big batch and then freeze individual servings. Then a hot, comforting, satisfying bowl of soup is only a microwave or stovetop warming away! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
On a soup kick? Check out my Black Bean Soup, Creamy Chicken Stew, Sausage and Tortellini Tomato Soup, Buffalo Chicken Soup, Beef Taco Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow Cooker Beef and Barley Soup, Cheeseburger Soup, Spaghetti & Meatball Soup, Butternut Squash Soup, Chicken Tortilla Soup, White Chicken Chili, and more in the Soup section of my recipe index!
Creamy Chicken and Wild Rice Soup
Ingredients
- 2 cups water
- 4 cups (32 oz) low sodium fat free chicken broth
- 1 lb raw boneless skinless chicken breasts
- 1 (6 oz) box of Long Grain & Wild Rice with seasoning, (I used Uncle Ben’s - not the quick cooking kind), do not prepare
- 1 cup sliced or diced carrots
- 1 cup sliced celery
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 stick (8 tablespoons) light butter , (I used Land O'Lakes)
- 2 cups fat free half and half
Instructions
- Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
- Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
- Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.
Notes
6 per serving (P+ calculated using the recipe builder on weightwatchers.com) Source: my Mom, adapted from 365 Days of Slow Cooking