Chicken and Wild Rice Soup for the Soul

We are officially one month away from the first day of Fall!   Fall is my most favorite season of the year, and each year I celebrate it by making a big pot of chicken soup.

The Best Homemade Chicken and Wild Rice Soup Recipe

And not just any chicken soup….Cream Of Chicken And Wild Rice Soup.

Homemade Chicken and Wild Rice Soup-2

Yes, every letter deserves to be capitalized.

It’s That Good.

I’ve been making this soup for approximately 16 years now.  When I was in college I worked in Pepper Place in downtown Birmingham, where Crepe Myrtle’s Cafe (now in the Little Professor in Homewood) had a tiny soup and sandwich shop inside one of the antique stores.  Somehow my boss’s wife was able to sweet talk the girl behind the counter into giving her the recipe for their Cream of Chicken and Wild Rice soup, which she wrote down on a sheet of paper and photocopied for me. I still have that recipe somewhere with my lipstick print blotted onto it because I carried it around in my purse for a while before I filed it away and used it as a lipstick blotter once (It was the 90’s… don’t ask). Sixteen year old lip prints and a faded recipe is worth a picture on this here blog, but unfortunately it’s packed away with the rest of my recipes somewhere in the pit of my basement. It’s a good thing I committed this recipe to memory years ago, huh?

When the weather turns cool, this is what I crave.  It makes a most excellent gift if you put it in big Mason jar and tie a ribbon around it.

Homemade Chicken and Wild Rice Soup

Pin it for later people.  Seriously, you’ll regret it if you don’t…

Homemade Chicken and Wild Rice Soup recipe

Here’s what you need to make this heaven in a bowl:

About 5 cups of water
4-5 chicken breast, boiled until no longer pink in the middle but not overcooked (about 10-15 minutes)
1/2 large onion, chopped
2 tsp chopped garlic
4 T butter
1 box Uncle Ben’s Long grain and wild rice
1 cup white wine
12 oz package frozen spinach (Or you can substitute in a 16 oz container of fresh spinach)
8 oz whipping cream
12 oz half and half
salt and pepper to taste (don’t be shy- it’s a big pot of soup!)

Bring water to a boil in a large stockpot. Add your chicken and let it cook until it’s no longer pink in the middle.  Don’t overcook it though or it will be chewy and gross.

While the chicken is boiling, melt the butter in a pan and saute the chopped onion and garlic. You could also add some carrots and celery at this point if you like.

After the chicken is cooked, remove it from the boiling water and set it aside. Add the rice, wine and spinach to the same pot with your chicken stock. Boil  those three ingredients for 20 minutes.

Remove from heat and add back the chicken, along with cream, half and half and salt and pepper to taste.

DEVOUR.

Homemade Chicken and Wild Rice Soup-5

I cannot even begin to tell you how good this soup is.  If you need a step-by-step directions on how to make it, I am republishing this blog post from an old one I wrote in 2009!  The pics are terrible, but it gives you a step by step of how it should look if you’re a visual person. I’ve shortened up some of the steps in the last five years so it’s even easier now, but you can click here for the old Chicken and Wild Rice Soup Recipe.

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Comments

  1. How much water would you guess. Don’t want to make the soup too watery!

    • Probably about 5 cups of water?? I never measure, just eyeball it usually, but that seems about right. Enough to cover 4-5 chicken breast in a big pot! 🙂 I’ll edit my post to give folks an estimate. Thanks for asking!

  2. Jan Fusco says:

    Sounds delicious. I can’t wait for cool weather to make a big pot.
    Where did you go to college in Birmingham? I went to Samford. 🙂

  3. Robin Bonvino says:

    Is it just me or are there letters and numbers missing in this post? Makes for a crazy read!!

  4. Yum! This will be the first thing I make there gets to be a nip in the air. This looks like the perfect Fall soup. Thank you so much for sharing it with us.

  5. I’m swooning over the thought that Soup Season is right around the corner. We just found out that Sophie has a severe dairy allergy so I’m going to tinker around with this recipe and see if I can come up with a dairy free version. It looks way too yummy to miss out.

  6. Hi!! I was just over at Thistlewood Farms and KariAnne had your soup picture there and I had to come over and tell you that it looks and sounds fantastic. I am pinning it and I will be certain to make it — Fall is upon us brrrrrr!!

  7. Has anyone tried making this yummy soup with whole milk instead of the cream and half/half?

  8. Terri Bolick says:

    Beth,
    I have been meaning to thank you for posting this recipe! I used to go to Crepe Myrtle’s just to get this soup and I am not a “soup” person! I cannot wait to make it! Thank you so, so much!!!

  9. Debra Gisler says:

    do I add the flavor packet included in the Uncle Bens Long Grain and Wild Rice box?

  10. Can I freeze this soup?

  11. Had pinned this in August and finally made it this evening. Absolutely delicious! Yes, it’s that good!

  12. O M G…. My house smells amazing right now! I couldn’t wait for dinner tonight – so yummy! We bought a rotisserie chix from Costco today so I used that and subbed 4 cups of chix broth and 1 cup of water. I also used the carrots and celery for added veggies and fresh spinach! Someone asked about the seasoning pack – I used it! So hard to open a bottle of wine and not drink any right now….. Come on August!

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