How to Make Cream of Chicken with Wild Rice Soup - A Step-by-Step Guide

There's nothing quite as comforting as a warm and hearty bowl of soup, especially during the cold winter months. And when it comes to creamy and satisfying soups, it's hard to beat the classic combination of chicken and wild rice. This Cream of Chicken with Wild Rice Soup is the perfect way to warm up on a chilly day, and it's packed with delicious flavors and wholesome ingredients.

When you think of comfort food, chicken soup likely comes to mind. The creamy texture of this soup pair...

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Ingredients

  • 12 ¼ cups water, divided
  • 1 ⅓ cups wild rice
  • 1 (3 pound) whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup fresh mushrooms, sliced
  • 2 tablespoons chicken bouillon granules
  • ¾ teaspoon ground white pepper
  • ½ teaspoon salt
  • ½ cup margarine
  • ¾ cup all-purpose flour
  • 4 cups milk
  • ¾ cup white wine

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 55 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8

  • Combine 5 1/4 cups water and rice in a medium pot; bring to a boil. Cover, reduce heat to medium-low, and simmer until grains are parboiled and tender yet firm to the bite, about 30 minutes. Drain excess liquid and set aside.
  • Combine remaining 7 cups water and chicken in a large stockpot. Bring to a boil, reduce heat to low, and simmer until meat is tender and no longer pink in the center, about 40 minutes. Remove chicken from the pot and allow to cool. Strain broth from the pot and set aside. Remove chicken meat from the bones and cut into bite-sized pieces; set aside.
  • Heat oil in the same stockpot over medium heat. Sauté celery and onion in hot oil for 5 minutes. Stir in mushrooms. Cover and cook until vegetables are tender, 5 to 10 minutes. Return broth to the stockpot and add parboiled rice. Stir in bouillon, white pepper, and salt; simmer, uncovered, for 15 minutes.
  • Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and cook until mixture is bubbly and thick. Whisk in about 2 cups simmering broth, then pour broth-milk mixture into the stockpot.
  • Add chicken meat and wine to soup; cook until heated through, about 15 minutes.
  • Nutrition

    572 cal.

    • Total Fat: 30g
    • Saturated Fat: 7g
    • Cholesterol: 85mg
    • Sodium: 432mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 34g
    • Vitamin C: 2mg
    • Calcium: 181mg
    • Iron: 2mg
    • Potassium: 587mg