Cream of Chicken Wild Rice Soup

I am very picky about my cream of chicken wild rice soup, so when I say this recipe is good, it is GOOD. And did I mention so simple to put together, too?

This recipe was inspired by Make-A-Mix Cookery cookbook, which was published in 1978. You can still find tons of copies on Amazon, and I highly recommend checking out the other recipes in this book.

This blog contains affiliate links. As an Amazon Associate and affiliate, I will make a small commission on purchases made from links in this blog.

Ingredients:

• Two cups of broth

• 1 and 1/2 cup of white sauce mix

• 1 cup (or more for higher protein) chopped or minced cooked chicken thighs

• 1/2 cup of finely chopped celery

• 1 cup finely chopped carrots

• 1 cup cooked wild rice (or white rice)

• salt to taste

• 1 egg yolk, beaten

• 2 cups milk

• 2 cups heavy whipping cream

Recipe

Combine broth and white sauce mix in a dutch oven or large pot. Cook over low heat for 5 minutes, stirring constantly until thick and smooth. Add carrots, chicken and celery. Stir and add in egg yolk. Mix until well incorporated. Slowly add milk and heavy cream mixture, ensuring white sauce mixture incorporates evenly. Add rice. Simmer in low for 15 minutes or until desired doneness of vegetables.