Creamy Chicken, Leek, and Wild Rice Soup

This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Chicken Soup Recipes


Prep Time: 15 mins
Cook Time: 50 mins
Servings: 6
Total Time: 1 hrs 5 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 4 cups chicken stock

  • 2 cups water

  • 1 (14.5 ounce) can chicken broth

  • 2 (1.8 ounce) packages dry leek soup mix

  • 1 cup diced carrots

  • 2 stalks celery, diced

  • 2 cups shredded cooked chicken

  • 1 (6 ounce) package long grain and wild rice mix

  • 8 ounces half-and-half

  • 1 teaspoon black pepper

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour


Directions

  1. Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.

  2. Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.

  3. Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

Cook's Note:

You can add a little heavy cream at the end to get a richer soup.


Nutrition Facts (per serving)

Nutrition Facts
390 Calories
17g Fat
40g Carbs
19g Protein


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