Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

The weather here has been so cold and gloomy. I wanted to make a hearty warm soup and I haven’t had wild rice in awhile. The texture of it is something I’ve always really enjoyed – and to mix it in a nice creamy soup was exactly what I needed.

1 lb  cooked chicken breasts, cut into 1″ pieces
1 1/4 cups wild rice
32 ounces chicken broth
2 large carrots, sliced
3 celery ribs, chopped
1/2 white onion, diced
2 garlic cloves, minced
2 5oz cans evaporated milk
2-3 tablespoons cornstarch
1 tablespoon thyme
2 teaspoons paprika
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt

ricesoup3In a large pot over medium high heat add the vegetables and garlic. Cook for 5 minutes and allow the vegetables to soften a bit. Add the broth and rice and cook for 20-25 minutes stirring occasionally. Place the chicken in a medium skillet with the paprika and salt. Cook until no longer pink and add into the pot when ready.

Mix together the evaporated milk and cornstarch. Add it into the pot along with the fresh ground pepper and thyme. Reduce the heat to low and cook for 20 minutes, stirring occasionally. The soup is going to be quite thick, feel free to add a bit of water or more stock if you prefer it to be less. Serves 8+. Enjoy!

2 thoughts on “Creamy Chicken and Wild Rice Soup

  1. mini2z 2014/04/30 / 3:39 pm

    I don’t like rice in my soup, hubby does but it looks so YUMMY

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