Creamy chicken and wild rice soup

There’s nothing like a hot bowl of chicken soup to warm you up on a cold night. Add plenty of veggies and wild rice to make this a one-pot dinner.

Cozy up in front of the fire with a hearty bowl of chicken and rice soup. You’ll be making this easy recipe all winter.

Creamy chicken and wild rice soup recipe

Serves 4-6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large carrots, peeled and diced
• 3 large celery stalks, diced
• 1/2 large onion, diced
• 1 bay leaf
• 2 tablespoons flour
• 1/4 cup dry sherry
• 1/2 cup wild rice
• 1-1/2 pounds cooked chicken, diced (about 3 breasts)
• 32 ounces low-sodium chicken broth
• 1 cup water
• 1/2 teaspoon salt, plus more to taste
• Splash of cream (optional)

Directions:

1. In a large stockpot, heat butter and oil over medium heat. Add carrots, celery, onion and bay leaf. Cook until vegetables begin to soften, about 5 minutes. Sprinkle mixture with flour. Cook, stirring, 1 more minute.
2. Add sherry, rice, chicken, broth, water and salt. Bring to a boil, then reduce to a simmer until rice is cooked through, about 45 minutes.
3. If desired, finish with a splash of cream and add salt, as needed.

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