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When the cooler temperatures finally arrive around mid to late October here in Texas, I know it’s time to break out our family’s favorite yummy soup recipes! Today, I’m sharing the most amazing chicken and wild rice soup recipe and featuring my brand new Le Creuset dutch oven! 

I have always wanted one of these fantastic and iconic dutch ovens from Le Creuset! They are know for being the highest quality cookware on the market and have been a fixture in kitchens around the world since 1925! 

In addition to their superior quality and durability, Le Creuset cookware offers a huge selection of different color options to chose from and can coordinate with any home decor style! And right now, you can save 20% on Le Creuset cookware at Wayfair when you buy any 3 pieces! I chose the white 7.5 QT dutch oven and have been leaving it out on my stove top as a beautiful decorative piece in between meals! 

Save 20% on Le Creuset cookware when you buy any 3 pieces

Dutch ovens are perfect to use with making soup, but can also be used for roasts, stews, casseroles, or even for braising meat! Le Creuset features enameled cast iron which ensures superior heat distribution and retention. These dutch ovens also offer the versatility of moving directly from the oven, to the stove, to the table top. They make a beautiful serving dish! And maybe best of all, they are easy to clean and are dishwasher safe! 

Making our family favorite Chicken & Wild Rice Soup recipe was so easy with my new Le Creuset dutch oven. It was the perfect size to make dinner for our family of 6, plus have extra leftovers! I’m sharing the directions and ingredients for the recipe below! 

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Be sure to check out the great deal Wayfair has on Le Creuset products right now! Not only are these dutch ovens a must-have piece of cookware for your kitchen, they would make an amazing gift for someone special this holiday season!

 Chicken and Wild Rice Soup

Prep/Cook Time: Approx 60 min

Makes 8-10 servings 

Ingredients:

• 6 cups chicken broth
• 1 or 2 boneless chicken breast halves (cooked and cubed)
• 1 (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet)
• 1/2 teaspoon ground black pepper
• 1/2 cup all-purpose flour
• 1 cup carrot, diced
• 3/4 cup butter (12 tbsp. or a stick and a half)
• 1 cup celery, diced
• 1 cup onion, diced
• 3 cups half in half (you can substitute with non-fat milk or even lactose free milk)

Directions:

1. Open wild rice mix, pull out seasoning packet and set aside for use later.
2. Combine pepper and flour in a small bowl and set aside.
3. Combine chicken broth and cooked chicken in your dutch oven over medium heat and bring to a boil.
4. Stir in rice, then immediate cover and remove from heat. 
5. Melt butter in a separate medium saucepan over medium heat. 
6. Add carrots, celery and onion to butter and sauté for 5 minutes.
7. Stir in contents of seasoning packet into medium saucepan, and continue cooking vegetables until softened or for about 5 minutes more. 
8. Add seasoned flour gradually while constantly stirring, to form a roux. 
9. Sauté roux for 3 minutes to cook out raw flour taste.
10. Slowly whisk in cream and stir until smooth. 
11. Cook until thickened, 5 minutes.
12. Stir cream mixture into dutch oven with broth and rice. 
13. Cook over medium heat for 20 minutes until rice is done.
14. Serve and enjoy! Store in dutch oven for left overs!

Thanks for stopping by!