Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is the perfect cozy meal for chilly days. Tender chicken, hearty wild rice, sweet carrots, and fragrant herbs come together in a rich, creamy broth that’s comforting without being too heavy. It’s simple enough for a weeknight dinner, makes great use of rotisserie chicken, and tastes even better the next day as the flavors develop. From my kitchen to yours—enjoy!

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 1 small bag baby carrots, diced

• 3 garlic cloves, minced

• 1 (6-ounce) box Ben’s Original long grain and wild rice, including seasoning packet

• 7 cups chicken broth

• 3 cups cooked shredded chicken

• 1/4 cup white wine (optional)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon poultry seasoning

• 1/4 cup all-purpose flour

• 1 cup heavy cream

• 1 cup whole milk

• Salt and pepper to taste

Directions

1. In a large Dutch oven, melt the butter with the olive oil. Add the onion and carrots, and cook for 6–8 minutes until softened.

2. Add the garlic and cook for another minute.

3. Stir in the dry wild rice and seasoning, chicken broth, thyme, rosemary, poultry seasoning, and white wine.

4. Bring to a boil, reduce the heat, cover, and simmer for 35–45 minutes, or until the rice is tender. Check the rice package for its cooking time.

5. In a separate saucepan, whisk the flour into 2 tablespoons of additional melted butter. Cook for 1 minute. Slowly whisk in the milk and cream until smooth and thickened.

6. Stir the cream mixture and shredded chicken into the soup. Simmer gently for 5–10 minutes, then season with salt and pepper.

7. Add extra broth if the soup becomes too thick.

Make-Ahead Note

The rice absorbs liquid overnight, so you may need to add a little broth or milk when reheating.