Baby, it’s cold outside (well, at least chilly).

Creamy Chicken & Wild Rice Soup /

Snow is on the ground for the first time this fall/cold season in Minnesota. I knew it was coming and though it was just a couple of inches and is melting quickly in the bright sun, it was enjoyable this morning as it brightened up the neighborhood. The sun reflects so perfectly off the fresh snow and makes the world seem new. I love it! . . . As long as I don’t have to shovel it. One other thing I love about this time of year is how it makes me crave warm, delicious soups and breads.  I especially love soups that are thicker, almost stew-like. 

This chicken and wild rice soup is one such soup. The recipe has quickly become a family favorite. It’s also a favorite to take to friends after they have had a baby or are simply in need of a meal. As a result I have had many people ask me to either bring this soup as a meal again or for the recipe itself. Well I am happy to share and just as happy to admit this recipe was not of my own making. I found this by chance on and was delighted at the result.
I follow this recipe pretty much as written, although I may actually add more chicken… it just depends on the day. I’ve also used canned chicken, which surprisingly wasn’t too bad, but that was in a pinch and I actually prefer to use fresh or frozen chicken. Yes, I know this recipe is heavy on the butter and the cream, but let’s be real, that is where the true beauty of this soup lies.


  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet   (I use Uncle Ben’s)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream

(optional) a variety of vegetables of your choice

Creamy Chicken & Wild Rice Soup /


  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
  4. Serve with your favorite warm bread or rolls
Creamy Chicken & Wild Rice Soup /

Enjoy this creamy, yummy goodness on a cold winter night with your family!
Click here for a printable copy of this recipe.
 photo HeidiSignature225x170_zps0f3e1292.jpg

Subscribe to A Paige From Our BookContactFollow me on TwitterFollow me on PinterestFind me on FacebookFollow me on Instagram


Popular Posts

July 29, 2015
April 16, 2009