Creamy Chicken and Wild Rice Soup

This is a wonderful creamy soup that tastes similar to the Chicken and Wild Rice Soup at Einstein's Bagels. It is one of my very favorite soups. We had it last night served in Italian Bread Bowls. Ultimate comfort food.

Creamy Chicken and Wild Rice Soup

6 cups chicken broth, divided
2 cups water
2 1/2 - 3 cups cooked and cubed chicken
1 (6.2 oz) box of quick cooking long grain and wild rice mix (Uncle Ben's)
1 cup frozen peas and carrots mixture
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter (1 stick)
2 cups heavy cream
salt and pepper to taste
extra chicken broth to thin soup to desired consistency


In a large pot combine 4 cups of chicken broth, water, and chicken. Bring to boiling and stir in the rice only from the rice mix (set the seasoning packet aside for now) and frozen peas and carrots. Turn heat down to low and simmer with cover on for 10 minutes.

Meanwhile in a small bowl combine salt, pepper and flour. In a medium saucepan over medium heat melt the butter. Stir in the rice seasoning packet. Reduce heat to low, then whisk in flour to form a roux. Slowly whisk in cream and 2 cups of chicken broth until fully incorporated and smooth. Cook, stirring constantly for a minute, until slightly thickened.

Stir creamy roux mixture into the broth, chicken, and rice in the pot. Cook over medium heat until heated through, about 10 minutes. Season with salt and pepper to taste. If needed add more chicken broth to thin the soup to desired consistency.