Cream of Chicken and Wild Rice Soup

Cream of Chicken and Wild Rice Soup


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When the weather gets cold outside, it is nice to have a hot meal ready inside. Cream of chicken and wild rice soup will keep anyone warm on a cold day. It is a good idea to have all of your ingredients ready. You want to be sure that you have everything that you need before you begin.

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Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings


  • 2 boneless chicken breasts
  • 1 package of long grain and wild rice with seasoning
  • 4 cups of chicken stock
  • 2 cups of water
  • 3/4 cups of flour
  • 2 cups of heavy cream
  • 1/2 cup of butter
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper

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Being your recipe by cooking the chicken. Place the chicken in a skillet and cook until it is no longer pink. When the chicken is done, you will want to cut it in shreds.
Take a large pot and combine the chicken stock, water and chicken. Cook over medium heat and bring to a boil. Next add the rice but do not add the seasoning. Remove from heat and cover.
In a small bowl, add the salt, pepper and the flour.
Get a small sauce pan and melt the butter in it. Stir in the seasoning packet, cooking until it begins to bubble. Reduce the heat to low and add the flour mixture. Using a whisk, add the cream a little bit at a time. Stir completely. Allow to cook for about 5 minutes or until the sauce thickens.
Add the ream mixture to the broth and rice, Cook over medium heat until hot. This will take about 10 to 15 minutes.
This dish is excellent when served with warm bread and butter.

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