Creamy Chicken and Wild Rice Soup
Have you ever been in search for local or regional foods that are unique just to that area?
If you have been to any restaurant in Minnesota (especially in Northern Minnesota), a common item on the menu is a wild rice soup.
When my husband and I moved to Minnesota 4 years ago, wild rice was often on the shelves in the “locally grown” stores and found in gift shops. I did not understand at the time, why wild rice was so special, but after trying wild rice soup for the first time, I get it. The Great Lakes region is known for their grasses filled with wild rice goodness, hence why wild rice soups are so common in the Northern Midwest region.
I was in search for a creamy wild rice soup recipe to help me feel like a true Minnesotan. After finding this specific one, I have never found a recipe that remotely compares. If you want a taste of Minnesota, this recipe is a must-try! I am not a professional cook, so when I say this recipe is easy, it is EASY. So if you are looking for a winter pick-me-up, look no further than this soup recipe!
In a large pot, combine broth, water, chicken, and vegetables, over medium heat. 
Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
Combine salt, pepper, and flour. Melt butter in a skillet.
Stir in seasoning packet. Reduce heat to low, stir in flour. Whisk in cream. Cook until thickened, about 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, about 10-15 minutes.
The best creamy chicken and wild rice soup!
Creamy Chicken and Wild Rice Soup {print recipe}
Ingredients:
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4 c. chicken broth
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2 c. water
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2 cooked chicken breasts, cut up
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1 pkg. quick cooking long grain wild rice with seasoning packet
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1/2 t. salt
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1/2 t. pepper
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3/4 c. flour
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1/2 c. butter
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2 c. heavy cream
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Chopped carrots, celery, and onion
Directions:
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In large pot, combine broth, water, chicken, and vegetables, over medium heat.
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Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
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Combine salt, pepper, and flour.
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Melt butter in pan.
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Stir in seasoning packet.
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Reduce heat to low, stir in flour.
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Whisk in cream. Cook until thickened, about 5 minutes.
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Stir cream mixture into broth and rice.
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Cook over medium heat until heated through, about 10-15 minutes.
