Creamy Chicken and Wild Rice Soup
Maybe it’s the school supplies, but I’m starting to wish for Fall. And that means my favorite Fall foods like this rich and creamy Chicken and Wild Rice Soup. Just the right combination of soul-warming and fresh, it’s perfect to give you a taste of Fall.
I can eat soup all year.
Even when we’re “enjoying” a triple digit Texas summer, I need soup at least once a week. They’re perfect for lunch – easy to batch cook and portion for one. But they’re also perfect for those busy days that we’ve been running around and dinner gets pushed to later. We need something filling but light. Soups like this deliciously creamy Chicken & Wild Rice are the answer!
There are quite a few Chicken and Rice Soup recipes out there. My husband is a huge fan of Panera’s version so that is the standard in our house. When the Army stationed us at Ft Leonard Wood, Missouri, Panera Bread was the only fast food type option around that we liked so it was a weekly staple. They introduced the Chicken and Wild Rice soup during that time so it became a weekly goal to make it out there on the days they offered it.
Since then, we’ve lightened up the way we eat but we still want that lovely, warm texture and this soup delivers!
Creamy Chicken & Wild Rice Soup
Just hearty enough to satisfy even my carnivore husband, this soup offers a taste of my favorite fall foods while being light enough for even the hottest of summer days. During the summer, I pair this soup with a fresh, green salad while winter weather leaves room for a warm, cheesy grilled sandwich.
Ingredients
2 tbsp Avocado Oil
2 chicken breasts, chopped
1/2 onion, finely diced
3 medium to large carrots, finely diced
1 1/2 tsp marjoram
4 tbsp flour
1 package Wild Rice with flavor packet (I used Farmhouse from HEB, Near East also makes a version)
4 cups chicken broth
1 can Coconut Milk
salt & pepper, to taste
1-2 scallions, thinly sliced
Method
- Heat avocado oil in soup pot over medium high heat. Add chicken, chopped to bite size pieces, and season with salt and pepper. Cook for about 5 minutes until lightly browned and cooked through. Remove chicken and set aside.
- Add remaining Avocado oil to the pot along with carrots & onions. Stir, then cover and cook for 5 minutes.
- Stir flour, flavor packet from rice, marjoram and a dash of sale and pepper into the carrots and onions, cooking until flour browned, about 2 minutes.
- Add chicken broth, stirring well to evenly distribute flour and eliminate lumps.
- Add chicken back to soup and bring to a simmer. Cover and simmer over medium heat for 30 minutes.
- Stir in coconut milk, returning soup to a simmer. Taste and season with salt and pepper if needed.
- Serve immediately, topped with scallions.
This recipe reheats beautifully so I like to make a large batch to serve as lunch for my husband and I during the week. Because of that, it’s also perfect as gift for a friend having a rough day or feeling under the weather. The taste is mild enough to appeal to most palates, with the nuttiness of the wild rice playing a supporting role.
That sounds amazing. I love anything creamy and anything with chicken when it comes to soup.