Creamy Chicken Wild Rice Soup

Creamy chicken wild rice soup is one of those comfort meals that a person can’t ignore.  It’s one of the only soups I’ll eat as a meal – the creaminess takes it from a soup to a meal.

I’m not sure what more I can say about this – it is what it is – good!

Contents

• 1 Creamy Chicken Wild Rice Soup
  • 1.1 Ingredients
  • 1.2 Instructions
  • 1.3 Notes

Creamy Chicken Wild Rice Soup

Print Recipe

Course Soup

Cuisine American

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 8 bowls

Ingredients

• 2 tbsp Coconut Oil
• 1 medium Red Onion finely chopped
• 4 medium Carrots sliced
• 2 ribs Celery chopped
• 1/2 pound Mushrooms sliced
• 1/3 cup Arrowroot Flour
• 6 cups Chicken Broth
• 2 cups Wild Rice cooked (3/4 cup uncooked)
• 2 cups Chicken Breasts cooked, cubed
• 1 1/2 tsp Salt
• 1/2 tsp Freshly Ground Black Peppercorn
• 1/2 tsp Celery Salt
• 1 tsp Rosemary, Dried
• 1 tsp Parsley, Dried
• 2 cups Heavy Whipping Cream

Instructions

• Melt the coconut oil in a large pot over medium heat.
• Stir in onion, celery, carrots, and sauté for 5-7 minutes until tender.
• Add mushrooms and sauté for an additional 3-4 minutes.
• Add flour and stir well.
• Pour in chicken broth. Stir constantly.
• Bring to a boil. Then reduce heat to low and let simmer. Continue to stir while simmering for 5-6 minutes until slightly thickened.
• Add chicken, rice, and seasonings. Heat the ingredients through.
• Pour in the heavy whipping cream.
• Simmer gently (don't boil) for 30-60 minutes, stirring occasionally.

Notes

NOTES:

• Arrowroot flour is used to keep this recipe gluten free.  The 1/3 cup of arrowroot flower could be substituted by 1/2 cup regular flower.
• Coconut oil could be substituted 1 to 1 by butter.