In the world of comfort food, few dishes can rival the cream of chicken and wild rice soup. Whether you’re seeking solace on a cold winter’s night or simply craving a heartwarming meal, this soup has it all.

In this article, we’ll delve into the rich history of this classic dish, explore its versatile variations, and even provide you with a delectable recipe to try at home.

Table of Contents

The Origins of a Classic

A Historical Perspective

Cream of Chicken and Wild Rice Soup boasts a history that dates back centuries. Originating in North America, it was initially a staple among indigenous communities. These resourceful cooks crafted the soup from ingredients readily available in their surroundings.

Modern Evolution

Over time, Cream of Chicken and Wild Rice Soup evolved to include creaminess and various seasonings that have made it a beloved comfort food across the globe.

Cream of Chicken and Wild Rice Soup

Recipe by MamaCourse: DinnerDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Cream of Chicken and Wild Rice Soup is a comforting classic. It's a creamy, hearty soup featuring tender chicken, wild rice, and vegetables in a flavorful broth. Ideal for a cozy meal on a chilly day.

Ingredients

Chicken broth
Chicken breast (diced)
Long grain and wild rice
Flour
Pepper
Butter
Carrots (sliced or matchstick)
Celery
Onion (diced)
Heavy cream
Milk

Directions

In a small bowl, combine flour and pepper.
In a large pot, combine broth and chicken. Bring to a boil over medium heat. Stir in rice, cover, and remove from heat.
In a large saucepan, melt butter over medium heat. Add carrots, celery, and onion and saute for 5 minutes. Add seasoning packet from the rice package and continue to cook for 5 minutes. Add seasoned flour mixture and saute for 3 minutes to create a roux.
Slowly whisk in the cream and milk until smooth. Cook for 5 minutes, or until thickened.
Add cream mixture to broth mixture and cook over medium heat for 15-20 minutes, or until the rice is fully cooked.
Remove from the heat and serve immediately. Enjoy!

Notes

For a quick meal, I recommend using packaged long-grain and wild rice. I use Rice-A-Roni, but Ben’s Original is popular as well.
You can buy your own chicken broth at a local grocery store, or you can make your own broth. Check out my super easy and simple recipe here!
I use whole milk, but any milk would do.

Serving Suggestions

Crusty Bread and Soup Bowls

The best way to enjoy Cream of Chicken and Wild Rice Soup is with a side of warm, crusty bread. Don’t forget to ladle it into charming soup bowls for that cozy touch.

Garnishes Galore

Top your soup with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese for an added burst of flavor.

See Also: Simple Teriyaki Chicken

FAQs

Can I use brown rice instead of wild rice?

Certainly! While wild rice adds a unique flavor and texture, brown rice can be a suitable substitute.

Is it possible to make this soup vegetarian?

Absolutely. You can replace the chicken with tofu or simply focus on the vegetables for a delightful vegetarian version.

How long can I store leftovers?

You can store Cream of Chicken and Wild Rice Soup in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.

What side dishes pair well with this soup?

Besides crusty bread, consider a fresh green salad or a simple fruit salad for a well-rounded meal.

Can I freeze this soup?

Yes, you can freeze Cream of Chicken and Wild Rice Soup for up to 3 months. Be sure to use airtight containers to maintain its freshness.