A cozy, creamy soup that brings back memories of Wisconsin and Minnesota winters ⛄ for me—perfect even in sunny ☀️ Arizona! This soup has always been a favorite of my son, Lucas. He loves coming home to a warm pot of this comforting dish, especially on chilly evenings. I’ve given the recipe a healthy twist by using fat-free half-and-half, which keeps the dish lighter while balancing proteins and carbohydrates so that my body isn’t storing fat.
I love how easy it is to freeze individual containers of this soup so that I can just grab one and microwave it whenever I miss home!
Sarah Lynn 💖
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Minnesota Creamy Chicken & Wild Rice Soup
Sarah LynnTotal Time 1 hour hr 30 minutes mins
Course Dinner
Cuisine American
Servings 8 people
Calories 280 kcal
Equipment
- Measuring spoons
- Measuring cups
- Large cast iron dutch oven
- Small saucepan
- Wisk
- Wooden spoon
- Cutting board
- Chef Knife
Ingredients
- 7 cups chicken broth
- 2 cup sliced carrot
- 1 cup sliced celery
- ⅔ cup wild rice
- ⅔ cup sliced onion
- 1 teaspoon dried thyme
- ½ tsp salt
- ½ tsp pepper
- 4 tablespoons butter
- 6 tablespoons flour
- 2 cup half-and-half cream
- 3 cups cut-up cooked chicken
Instructions
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/2 teaspoon pepper & ½ tsp salt in pot.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- When rice is about tender, melt butter in a smaller saucepan, stir in the flour, then the half-half and wisk over medium heat until it thickens (2-3 min).
- Slowly add half-half of the mixture to the larger soup pot rice mixture, stirring constantly. Stir in the chicken and heat through.
Notes
Serving: If you are eating 25/25 Meal Plan on the Fit Culture App, 1 ⅔ C Soup!
Storage:
- Refrigerator: Store in Single-serving airtight containers for up to 1 week.
- Freezer: Freeze in Single-serving airtight containers for up to 2 months.
Keyword chicken and rice soup, Minnesota Creamy Chicken & Wild Rice Soup