Sandra Hearty wild rice and rich heavy cream elevate this chicken and wild rice soup to a soul-warming staple you’ll always want in your winter rotation. It’s delicious with crusty sourdough, roasted root vegetables, crisp white wine, fresh fruit; in fact most things.
Joanna Gaines Chicken and Wild Rice Soup Recipe Ingredients
- 2 cooked, boneless chicken breast halves, shredded
- 4 cups chicken broth
- 2 cups water
- 1 (4.5 ounce) package quick cooking long grain and wild rice (with seasoning packet)
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 2 cups heavy cream
How To Make Joanna Gaines Chicken and Wild Rice Soup Recipe
- Start the base: Combine the shredded chicken, chicken broth, and water in a large pot over a medium heat, bringing it up to a gentle boil. Once bubbling, stir in the wild rice, but be sure to set the seasoning packet aside for later; cover the pot and remove it from the heat to let the rice soak up all those savory juices.
- Prep the roux base: While the rice rests, whisk together the flour, salt, and black pepper in a small bowl until perfectly combined.
- Make the creamy roux: Melt the butter in a medium saucepan over a medium heat and stir in the contents of that reserved seasoning packet until it’s bubbly and fragrant. Reduce the heat to low and gradually add the flour mixture a few tablespoons at a time, stirring continuously to form a thick roux. Slowly whisk in the heavy cream, adding just a little at a time, until the sauce is completely smooth and has thickened into a rich, velvety consistency, which should take about 5 minutes of gentle cooking.
- Bring it together: Stir that luxurious flour and cream mixture into the large pot with the broth and rice. Place the pot back over a medium heat and cook for 10 to 15 minutes, stirring occasionally to ensure nothing sticks to the bottom, until the soup is piping hot and has reached its full, creamy potential.
- Serve: Ladle the thick, comforting soup into deep bowls and bring it to the table immediately while it’s at its most inviting.
Recipe Tips
- How to get the smoothest soup: When adding the cream to the roux, go very slowly at first; adding it in small splashes and whisking thoroughly ensures there are no floury lumps in your final broth.
- Why use quick-cooking rice: This specific recipe is designed for the texture and timing of quick-cooking wild rice; if you use traditional wild rice, you will need to simmer the base for much longer before adding the cream.
- How to boost the flavor: If you want a deeper savory note, sauté a little diced celery and onion in the butter before adding the seasoning packet and flour.
- Best way to shred chicken: Use a store-bought rotisserie chicken to save time; the meat is usually very tender and shreds easily into the perfect bite-sized pieces for soup.
What To Serve With Joanna Gaines Chicken and Wild Rice Soup Recipe?
This Joanna Gaines Chicken and Wild Rice Soup Recipe is a rich, comforting meal that needs a rustic pairing! A thick slice of Toasted Sourdough Bread slathered in butter is the classic choice for dipping. For a lighter touch, a side of Roasted Brussels Sprouts adds a lovely charred bitterness that balances the heavy cream! A glass of Chilled Chardonnay or a Sparkling Apple Cider pairs wonderfully with the savory, herb-infused wild rice.
How To Store Joanna Gaines Chicken and Wild Rice Soup Recipe
- Refrigerate: Store leftovers in an airtight container for up to 3 days; note that the rice will continue to absorb liquid, so the soup will thicken significantly as it sits.
- Reheat: Warm gently on the stove over low heat, adding a splash of chicken broth or milk to loosen the soup back to your preferred consistency.
- Freeze: It is not recommended to freeze this soup as the high cream content can separate and become grainy when thawed.
Joanna Gaines Chicken and Wild Rice Soup Recipe Nutrition Facts
- Calories: 463 kcal
- Total Fat: 37 g
- Saturated Fat: 23 g
- Cholesterol: 115 mg
- Sodium: 940 mg
- Total Carbohydrates: 23 g
- Protein: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but the soup will not be quite as thick or rich. If using half and half, you may want to simmer the soup for a few extra minutes to help it reduce and thicken.
As written, this recipe uses all-purpose flour to create the roux. To make it gluten-free, you would need to use a 1:1 gluten-free flour blend and ensure your seasoning packet is certified gluten-free.
Absolutely. Carrots, mushrooms, and kale all make excellent additions to this soup. Sauté them in the butter before making the roux to ensure they are fully cooked.
Try More Recipes:
- Joanna Gaines Chicken Noodle Soup Recipe
- Joanna Gaines Tortilla Soup Recipe
- Joanna Gaines Egg Drop Soup Recipe
Joanna Gaines Chicken and Wild Rice Soup Recipe
Description
A decadent and creamy soup featuring shredded chicken, wild rice, and a velvety roux base seasoned with a signature spice blend.
Ingredients
Instructions
- Boil chicken, broth, and water; stir in rice (reserve seasoning) and remove from heat.
- Mix flour, salt, and pepper in a small bowl.
- Melt butter in a pan; stir in seasoning packet until bubbly.
- Whisk flour mixture into butter, then gradually add cream until thickened.
- Stir the cream mixture into the rice pot and cook for 10-15 minutes until hot.
- Serve immediately.
Notes
- The rice will soak up liquid over time, so add broth when reheating leftovers.
- Use a whisk to ensure the cream and flour roux is completely smooth.
- Rotisserie chicken is a great time-saver for this recipe.
