Chicken and Wild Rice Soup

        One of my dear friends brought this over when I was laid up and I can’t tell you how wonderful it tasted! It has been one of our favorite recipes ever since. It is hearty, creamy, comfort food at its finest! I love it served in a homemade bread bowl.

Creamy Chicken and Wild Rice Soup


1 package Wild Rice Rice-A-Roni
1 1/4 cup water
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup sliced celery
1/4 cup butter
2 chicken breasts, cubed
1/4 cup flour
3 cups chicken broth
1 cup cream (I usually use milk; the cream makes it pretty heavy)

Mix Rice-A-Roni (rice and seasoning packet) with the water and bake in a pyrex baking dish covered with foil for 1 hour at 350 degrees.

After you pull the rice out, in a soup pan or dutch oven, saute carrots, celery, and onion in butter. In a separate pan, begin sauteing chicken cubes in a little bit of olive oil. When veggies are tender, add flour and cook for 1-2 minutes. Then add chicken broth, milk, and rice. Add chicken when it is cooked through. Simmer until it is a little bit thickened. It will thicken additionally as it cools.

Source: Julie Roberts

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