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Dec 14
36

Creamy Chicken & Wild Rice Soup

Looking for a creamy, steamy bowl of comfort that will fill you up and warm you from the inside out? Look no further. Now that it’s really cold out and everything is covered in snow, all I want to do is stay in, snuggle up in cozy slippers and a fluffy blanket, read a good book and eat this soup. My mom has been making this recipe for a while (she adapted it from another blog) and it reminds me of my favorite soup from Panera (of the same name). I’ve tried a few other similar recipes but none have held a candle to this one. Definitely one of my favorite soups.

This recipe freezes well, so it’s perfect to make a big batch and then freeze individual servings. Then a hot, comforting, satisfying bowl of soup is only a microwave or stovetop warming away!

On a soup kick? Try Cheeseburger SoupSpaghetti & Meatball SoupButternut Squash SoupChicken Tortilla SoupWhite Chicken ChiliHerbed Chicken & DumplingsBuffalo Chicken Chili or Roasted Tomato Basil Soup


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Creamy Chicken & Wild Rice

Yield: 10 (1 cup) servings

Ingredients:

  • 2 cups water
  • 4 cups (32 oz) less sodium fat free chicken broth
  • 1 lb raw boneless skinless chicken breasts
  • 1 (6 oz) box of Long Grain & Wild Rice (I used Uncle Ben’s) – not the quick cooking kind, do not prepare
  • 1 cup sliced or diced carrots
  • 1 cup sliced celery
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 stick (8 tablespoons) light butter
  • 2 cups fat free half and half

Directions:

  1. Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
  2. Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
  3. Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
212 calories, 19 g carbs, 6 g fat, 15 g protein, 1 g fiber (from myfitnesspal.com)

Source: my Mom, adapted from 365 Days of Slow Cooking

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36 Responses to “Creamy Chicken & Wild Rice Soup”

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    1
    Matthew Green — December 14, 2013 @ 11:44 pm

    Great recipe!

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    2
    Mary Beth — December 15, 2013 @ 8:23 pm

    This sounds fantastic! I will make it soon!! Thank you…

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    3
    Anonymous — December 16, 2013 @ 2:23 pm

    I don’t eat dairy. Do you think this would work with unsweetened almond milk?

    • Emily Koenigsberg replied: — December 16th, 2013 @ 2:25 pm

      I’ve never used almond milk (or even tasted it) so I really can’t say. If you try it that way let me know!

    • liza replied: — December 20th, 2013 @ 1:19 pm

      i used unsweetened coconut milk half & half because that it was i had and it worked just fine. as a matter of fact the super was so good my husband who does not eat rice tried some and went back for more.

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    crazinessiscontagious.com — December 16, 2013 @ 4:07 pm

    This was absolutely fabulous! I used full fat half and half and just plain long grain rice because my store didn’t have wild rice and it was still fantastic. I doubled it as well to make a huge batch. So incredibly good! Perfect for cold football weather. This will definitely be one of my new go-to recipes for comfort food!

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    Anonymous — December 17, 2013 @ 1:04 am

    Just made this. It is absolutely delicious!!! It’s so rich and creamy, you’d never know it was WW friendly!

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    Mary Beth — December 18, 2013 @ 2:52 pm

    I made this last night and it was even better than I anticipated! Also, very easy. Believe me, I’ll be making this again and again!! (And I can’t wait for leftovers tonight!)

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:54 pm

      Mm, I love leftovers – I was sad when mine were gone! Thanks for letting me know you loved it!

    • Kelly replied: — January 24th, 2014 @ 5:21 pm

      Next time I’m probably going to just make a triple batch and freeze them because I love it so much!

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    Claire — January 2, 2014 @ 11:47 pm

    I made a double batch of this for lunch at work and it was a huge hit! Making it again tonight and can’t wait to dig in to it! :-)

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    Anonymous — January 5, 2014 @ 12:01 am

    I just made this for my family and it was a huge hit!!! This is absolutely delicious!!!!

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:55 pm

      Yay, a hit with the whole fam! <3

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    BlairKreiger — January 5, 2014 @ 6:12 am

    My husband and I frequent your site and make a lot of your recipes (we love them all), but this is by far one of our favorite! It was so hearty and creamy (and delicious!) that my husband kept asking me if I was sure it was a WW recipe. We will be making this again!

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:56 pm

      Haha, that’s a great compliment – thanks for letting me know you both loved it so much!

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    Anonymous — January 6, 2014 @ 12:22 am

    Made this tonight. Really really good! Husband really liked as well. Can’t wait for leftovers!!!

    • Emily Koenigsberg replied: — January 7th, 2014 @ 10:56 pm

      Glad you both liked it!

    • Anonymous replied: — January 18th, 2014 @ 11:32 pm

      Do the seasoning packets come with the Uncle Ben’s rice???

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    Guinness Gal — January 20, 2014 @ 1:32 am

    This comment has been removed by the author.

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    Miranda Perkins — January 20, 2014 @ 2:14 am

    I think ill add mushrooms and some onions next time, but this was excellent!

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    Laura — January 22, 2014 @ 10:12 pm

    I just made a double batch of this and I have the slow cooker meatballs in the crock pot. I also made your lemon blueberry muffins and bubble up enchilada casserole today. We are trying to get better at meal planning and freezing things for our budget! We always love your recipes. We did weight watchers before and used them then fell off the band wagon when we had a baby but now we are back and using myfitness pal and your recipes again!!

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    Liz Winer — January 26, 2014 @ 11:53 pm

    I couldn’t find a small container of fat free half-and-half so I used skim milk and it was great. I also added baby portabella mushrooms and a package of frozen chopped broccoli for more veggies.

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    15
    Kristie Marsh — February 1, 2014 @ 5:09 pm

    This was AMAZING. Although I left it warm on the stove for a while and it kind of turned into risotto. Oops.. I just added a bit of milk and it came right back to life :) They don’t sell fat free half and half where I live so I tried it with 2% milk. I think next time I’ll try it with skim to cut out some fat :) Another incredible recipe that I will use for years to come!

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    Anonymous — February 1, 2014 @ 5:46 pm

    This was awesome. Did not taste “diety” at all, I felt guilty the whole time I was eating it, thinking there was no way it was low calorie. My husband who balks at the idea of diet food, went back for seconds.

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    Nicole S. — February 4, 2014 @ 2:24 am

    I don’t know what I did wrong, but I did not get a roux like the one I saw online. I got a big lump. I threw it out and started over with half the fat and flour. Still didn’t come out smooth or creamy. The half and half made it creamy. So my question is, are you really supposed to get the standard roux? Or is it really the half and half that makes it creamy like a roux is normally supposed to be and next time I should just add yhe liquid to my flour lump? (I added the flour too quickly the first time, but even when I slowed it down for the second try it still seemed like twice as much flour as it could have incorporated to look like a standard roux)

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    Anonymous — February 4, 2014 @ 6:21 pm

    I followed your recipe and instructions to a T and it was soooo delicious! Thank you for this amazing recipe !!

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    Kristen Saxe — February 10, 2014 @ 4:23 pm

    Fabulous soup! My husband declared it the best soup I’ve ever made (not that I’ve made that many soups). Leftovers are as good as the first run and my husband even added a squeeze of lemon to his the second time around.

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    Nicole S — February 10, 2014 @ 5:38 pm

    I really would like a response to my question. I googled videos of how to make a roux and it looks smooth and creamy with just butter and flour. One chef said it should smell nutty as the flour cooks. Mine came out crumbly and not anywhere near smooth until I added all of the half-and-half in to the butter and flour. Should it have been smooth and creamy before the half-and-half? Or was that liquid intended to make it smooth and creamy?

    • Emily Koenigsberg replied: — February 10th, 2014 @ 5:52 pm

      Hi Nicole, It’s hard for me to tell if you’re doing things right without being there but the flour and butter should make sort of a paste and when the half and half is added slowly while stirring, it’ll smooth out from your stirring and dissolve into the half and half making it thicker. I’m sorry it didn’t follow your expectations from the videos you watched online, but I promise it’ll turn out delicious!

    • Nicole S replied: — February 17th, 2014 @ 1:02 am

      It tasted good, it just wasn’t what I expected. It was sort of like too-dry paste that just balled up in my whisk. Next time you make it, do you think you could snap a pic of that step?

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    Anonymous — February 26, 2014 @ 2:36 pm

    Emily I’ve been making your recipes for a while but I had to comment on this soup – it was outstanding! It reminds me so much of Panera’s soup. Even my picky dad and brother liked it! Thanks again for all of your recipes! :)

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