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Minnesota Creamy Chicken & Wild Rice Soup

Sarah Lynn
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
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