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I found a delicious Creamy Chicken and Whild Rice Soup Recipe at allrecipes.com. My family loves this soup! I serve with homemade bread - delicious! Thanks to Stephanie G. for the recipe.

Creamy Chicken and Wild Rice Soup
Ingredients
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream


Directions
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Stacey's note: I saute a few chopped carrots with some onion and garlic in 1 tbsp butter until soft and add to the soup. I also throw in about a cup of frozen peas. I use less butter (6 tbsp) and substitute skim milk for the heavy cream.

Beautiful photograph.

This soup is great all year round.

I don't put any cream in mine, just some roux which gives it a creamy consistency.

I like to put fresh spinach or kale leaves in when the soup is finished cooking.

For best results, cook the whole chicken in the soup pot first with vegetables and herbs to create your broth and to cook the chicken for the soup.

i use the same recipe as stacey, above, and we LOVE it. super easy, delicious, lots of leftovers.

I love the wild rice soup recipe from Heidi Swanson's book Super Natural Cooking! She uses coconut milk and red curry paste to cook the rice in, and tops each bowl with cubes of butternut squash. The flavors just meld so well together.

I have another recipe from a northern Minnesota restaurant that I turn to every time I make wild rice soup which has quickly become a staple. The recipe is from the Chocolate Moose in Ely, MN and is absolute heaven and also doesn't call for scary things like Velveeta. You can find the recipe at http://www.razzledazzlerecipes.com/eatingout/eating_t/thechoc.htm
The only thing I do to make it better is to use cracked wild rice if I can find it, or if I only have whole rice (which is admittedly better even if it requires an extra step) I cook it half way on the stove in a separate pot and then toss it in to the mix when the recipe calls for it, otherwise it seems that the cooking time doesn't quiiiiiiiiite let the rice curl up. Adding a few toasted slivered almonds on top of any wild rice soup is also to die for, another trick from MN, this time taken from the (at least locally) famous wild rice soup at Byerly's.