Creamy Chicken and Wild Rice Soup

Recipe View 5 mins In a large pot or Dutch oven, combine the shredded chicken, chicken broth, and water. Bring to a gentle simmer over medium heat. (5 minutes)

Recipe View 15 mins Stir in the wild rice blend, reserving the seasoning packet for later use. Cover the pot, remove from the heat, and let the rice plump up and absorb the liquid. (15 minutes)

Recipe View 2 mins In a small bowl, whisk together the flour, salt, and pepper to ensure even distribution. Set aside.

Recipe View 5 mins In a separate medium saucepan, melt the butter over medium heat. Stir in the reserved seasoning packet from the rice blend until fragrant and slightly bubbly. (2 minutes)

Recipe View 5 mins Reduce the heat to low and gradually whisk in the flour mixture, a few tablespoons at a time, into the melted butter. Continue whisking constantly to create a smooth, golden roux. This is the key to a creamy, lump-free soup! (5 minutes)

Recipe View 2 mins Slowly whisk in the heavy cream, a little at a time, into the roux until fully incorporated and the mixture is smooth and velvety. Cook, stirring frequently, until the cream sauce has thickened slightly. (5 minutes)

Recipe View 10 mins Pour the cream sauce into the pot with the chicken and rice mixture. Stir gently to combine, ensuring the sauce is evenly distributed. (2 minutes)

Recipe View Return the soup to medium heat and cook, stirring occasionally, until heated through and the flavors have melded together beautifully. Be careful not to boil. (10 minutes)

Recipe View Ladle the Creamy Chicken and Wild Rice Soup into bowls, garnish with fresh herbs if desired, and serve hot. Enjoy this comforting and flavorful creation!