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 Soup, Spaghetti & Meatball Soup, Butternut Squash Soup, Chicken Tortilla Soup, White Chicken Chili, Herbed Chicken & Dumplings, Buffalo Chicken Chili or Roasted Tomato Basil Soup.
Creamy Chicken & Wild Rice Soup
Source: my Mom, adapted from 365 Days of Slow Cooking
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
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.
Yields 10 (1 cup) servings. WW P+: 6 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 212 calories, 19 g carbs, 6 g fat, 15 g protein, 1 g fiber