Creamy Chicken and Wild Rice Soup

A hearty soup is always great at the end of a long day. Serve this creamy chicken wild rice recipe with warm bread or rolls for a tasty meal.



Rotisserie chicken, from the deli, shredded

6 cups

Chicken broth

1, 14.5 oz. package

Quick cooking long grain and wild rice with seasoning packet

1/2 tsp.


1 tsp.

Ground black pepper

3/4 cups

All purpose flour

1/2 cup

Butter or margarine

2 cups

Heavy cream


Small onion, diced

1 cup

Carrots (chopped or sliced)

1/2 cup

White wine


  1. In a large pot over medium heat, combine broth, onion, carrots and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet.

  2. Cover and remove from heat. In a small bowl, combine salt, pepper and flour.

  3. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly.

  4. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux.

  5. Whisk in cream, a little at a time, until fully incorporated and smooth. Add wine. Cook until thickened, 5 minutes.

  6. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.