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!

Creamy Chicken Wild Rice Soup

Print Recipe

• CourseSoup
• CuisineAmerican

Servings	Prep Time
8 bowls	10 minutes

Cook Time

80 minutes

Servings Prep Time 8 bowls 10 minutes

Cook Time 80 minutes

Creamy Chicken Wild Rice Soup Print Recipe CourseSoup CuisineAmerican Servings Prep Time 8 bowls 10 minutes Cook Time 80 minutes Servings Prep Time 8 bowls 10 minutes Cook Time 80 minutes

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

Servings: bowls

Instructions

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

Recipe 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.