Homemade Campbell Homestyle Soup Chicken with White Wild Rice Recipe: A Healthier, Creamier Version

Category: Soup

Introduction

Campbell's Homestyle Soup Chicken with White Wild Rice is a beloved favorite for many, offering a comforting blend of tender chicken, aromatic wild rice, and a savory broth. Since its introduction, it has become a staple in many households, providing a quick and satisfying meal. However, many fans of the soup have wondered how to recreate this deliciousness at home with fresher ingredients and better nutritional value. This recipe not only mimics the original but enhances it with a homemade touch, allowing for customization to suit your taste preferences and dietary needs.

The beauty of making it at home lies in the ability to control the sodium content, use higher-quality ingredients, and even add extra vegetables for added nutrition. Plus, homemade soup often tastes fresher and more vibrant than its store-bought counterpart.

Why Make It at Home?

Making this soup at home offers several advantages:

• Healthier Ingredients: Reduce sodium and avoid preservatives found in the canned version.
• Customization: Add your favorite vegetables or spices to make it your own.
• Cost-Effective: Homemade soup often costs less than buying multiple cans.
• Fresh Flavor: Enjoy a brighter, more vibrant taste with fresh herbs and spices.

Personal Anecdote

I remember growing up, Campbell's Homestyle Soup was a staple in our pantry. My mom would often serve it on chilly evenings, and the creamy broth and tender chicken always hit the spot. As I grew older and became more conscious of what I eat, I wanted to recreate that same comforting flavor but with healthier, fresher ingredients. After several trials and tweaks, I landed on this recipe, which not only tastes identical to the original but feels better for you too.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:35 minutes
• **Total Time:55 minutes
• **Yield:6 servings

Ingredients

Dry Ingredients:

• 1 cup (120g) uncooked white and wild rice blend (or 2 cups cooked)
• 1 tsp (5g) garlic powder
• 1 tsp (5g) onion powder
• 1 tsp (5g) paprika
• 1 tsp (5g) dried thyme
• 1 tsp (5g) dried parsley
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper

Wet Ingredients:

• 4 cups (960ml) low-sodium chicken broth (or homemade broth)
• 2 cups (480ml) water
• 2 tbsp (30g) unsalted butter
• 2 cups (250g) cooked shredded chicken (rotisserie chicken works well)
• 1/2 cup (120ml) heavy cream or half-and-half (optional for creaminess)

Optional Additions:

• 1 cup (115g) diced carrots
• 1 cup (115g) diced celery
• 2 cloves garlic, minced

Instructions

• Prepare the Rice:

If using uncooked rice, rinse it under cold water and cook according to package instructions. Set aside 2 cups of cooked rice for the soup.

• Sauté Aromatics:

In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic, diced carrots, and celery (if using) and sauté until the vegetables are tender, about 5-7 minutes.

• Add Spices:

Stir in the garlic powder, onion powder, paprika, thyme, parsley, salt, and pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.

• Combine Broth and Water:

Pour in the chicken broth and water, whisking to ensure the spices are well incorporated. Bring the mixture to a gentle simmer.

• Add Cooked Chicken and Rice:

Stir in the shredded chicken and cooked wild rice. Reduce heat to low and let the soup simmer for 10-15 minutes to allow the flavors to meld.

• **Enhance Creaminess (Optional):
  If you want a creamier soup, stir in the heavy cream or half-and-half during the last 5 minutes of cooking. This step is optional but adds a luxurious texture similar to the original.

• Taste and Adjust:

Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or herbs to your liking.

• Serve:

Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of paprika for a finishing touch.

Variations

• Low-Sodium Version: Use salt-free broth and reduce the added salt to a pinch.
• Spicy Version: Add a diced jalapeño or a sprinkle of cayenne pepper for heat.
• Vegan Version: Replace chicken with roasted tofu, use vegetable broth, and skip the heavy cream.
• Smoky Version: Add a pinch of smoked paprika for a smoky depth.

Pro Tips

• Layered Flavor: Sautéing the spices before adding the broth ensures a deeper, more complex flavor profile.
• Rice Ratio: Use a mix of white and wild rice for the best texture, as wild rice can be slightly chewy.
• Broth Quality: Use high-quality, low-sodium broth to avoid an overly salty soup.

Nutritional Comparison

FAQ

• Can I use fresh herbs instead of dried ones?
  Yes! Use 1 tbsp of chopped fresh thyme and parsley instead of the dried versions.

• What if I don’t have wild rice?
  You can use all white rice, but wild rice adds a nuttier flavor and chewier texture.

• Can I make this in a slow cooker?
  Yes! Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 3-4 hours.

• How do I store leftovers?
  Let the soup cool, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently before serving.

• Can I make this soup gluten-free?
  Yes, as long as your broth is gluten-free. Check the labels or use homemade broth.

Serving Suggestions

• Serve with crusty bread or oyster crackers for a hearty meal.
• Add a side of fresh greens or a simple salad for a balanced dinner.
• Use as a base and add your favorite vegetables, such as diced zucchini or peas, for extra nutrients.

Conclusion

This homemade version of Campbell's Homestyle Soup Chicken with White Wild Rice captures the essence of the original while offering a fresher, healthier alternative. With its rich, creamy broth and hearty ingredients, it’s perfect for cozy nights or meal prep. Give it a try and enjoy the satisfaction of creating something delicious from scratch!

Let me know how it turns out, and feel free to share your tweaks or variations!