Healthy creamy chicken and wild rice soup is filled with veggies and deliciously creamy while still being very light. Plus the recipe is ready in just 30 minutes!
I’ve been having the loveliest of weeks so far and I hope you have, too!
My 3-year-old has been home with me all week, as preschool is closed for the rest of the year. He’s been rocking his PJ’s a lot and playing with puzzles and trucks and watching me cook and workout. He’s super laid back so we’ve had a really good time. It’s always nice to have some one-on-one time with your children without the other one around. (M and I got pedicures yesterday as a little mother-daughter date so that was a treat, too!)
I’ve got the week off of my day job as a health and nutrition editor, so apart from catching up and getting things holiday ready, I’ve had lots more time to slow down and play and relax. And I’m trying to give myself permission to do just that!
As for the food, I should probably be bringing you something a little more festive this close to Christmas, but you’re just gonna have to settle for a ridiculously creamy and delicious soup. #sorrynotsorry
This month for the Recipe Redux theme, we were challenged to a little cookbook game. We had to use the numbers in 2016 to find a recipe in one of our favorite cookbooks.
And in a stroke of luck that I am extremely grateful for at this busy time of year, I had already planned a recipe for December that comes from page 26 of a favorite Christmas Memories cookbook I picked up at a used bookstore in Asheville, N.C., one time when we visited. (So maybe this is Christmas appropriate?!)
(It’s also the same cookbook that brought you my creamy turkey artichoke casserole.)
I’ve made this healthy creamy chicken and wild rice soup a few times already this fall and tweaked the original a bit. I used chicken instead of turkey, I used a regular onion instead of green onion, I skipped the bacon and sherry, added peas and doubled the amount of rice – it needed it.
It’s creamy, but light and perfect for a chilly winter night. Plus it’s super easy to make — just throw the main ingredients in a pot, make a little side cream mixture (cause we’re not using any of those cream of xyz soups!), put them together and you’ve got a well-rounded dinner ready in under 30 minutes! 👍
A few notes on this healthy creamy chicken and wild rice soup recipe:
- I love the pop of color and brightness from the peas, but you could go without if you aren’t a pea fan.
- You can use leftover roast chicken or pick up a rotisserie chicken from the store. Or use leftover turkey, as the original called for.
- I use white whole wheat flour (cause that’s what I always use) but you can use regular all-purpose flour or substitute a gluten-free flour if you want to make this a gluten-free recipe.
- I, who loves all the toppings, generally just add salt and pepper to this at the table. But you could dress it up with some chopped fresh parsley, grated Parmesan cheese, a few dashes of hot sauce, even a sprinkling of cooked, crumbled bacon.
- My husband also likes having it with oyster crackers. You could serve it with some good bread or biscuits as well.
I hope you give this creamy chicken soup a try – it’s a quick + easy meal that brings all the comfort and will warm you right up on a chilly night.
Wishing you a warm and merry Christmas – or just a lovely relaxing weekend if you don’t celebrate the holiday.
I’ll be back next week with more deliciousness. (Sign up here for my free e-newsletter so you never miss a recipe!) And be sure to check out the other cookbook-inspired recipes below from my fellow Recipe Reduxers.
Healthy creamy chicken and wild rice soup
A 30-minute soup filled with veggies and deliciously creamy while still being very light!
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 cup wild rice uncooked
- 1 small onion finely chopped
- 4 medium carrots (or 10-12 baby carrots) finely chopped
- 2 stalks celery finely chopped
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon poultry seasoning (or substitute dried thyme)
- 2 cups half and half (I use fat-free)
- 3 cups cooked chicken chopped
- 1 cup peas (thawed, if frozen)
Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil.
Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender.
Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute. (It’s OK if you’ve got small clumps of flour.)
Add salt, pepper and poultry seasoning and stir to combine.
Slowly add half-and-half while whisking constantly to remove the clumps and get a smooth mixture.
Cook the cream mixture for 4-5 minutes, until slightly thickened, stirring occasionally.
Slowly add the cream mixture to the cooked rice, stirring to combine. Stir in chicken and peas.
Cook for 2-3 minutes, until everything is warmed through, but don’t let the mixture boil. Serve hot and enjoy!
I love the pop of color and brightness from the peas, but you could omit them if you prefer.
You can use leftover roasted chicken or pick up a rotisserie chicken from the store. Or substitute leftover cooked turkey.
I use white whole wheat flour (cause that's what I always use) but you can use regular all-purpose flour or substitute a gluten-free flour if you want to make this a gluten-free recipe.
Optional toppings include chopped fresh parsley, grated Parmesan cheese, a few dashes of hot sauce, even a sprinkling of cooked, crumbled bacon.