Chicken wild rice soup! A delicious way to beat the winter chill! This soup recipe is easy to make on the stove or in a slow cooker!
- 1/2 Cup Butter
- 1/2 Cup small diced Carrots
- 1/2 Cup small sliced Celery
- 1/2 Cup diced Onion
- 2 Cloves Crushed Garlic
- 1/4 Cup Flour
- 5 Cups Chicken Broth
- 1 (7 oz) Box Zatarain’s Wild Rice Mix
- 3 Cups Chopped, cooked Chicken
- 2 Cups Half and Half
- Chop, slice and dice what is necessary for this recipe.
- Bring the butter to a sizzle over medium high heat in a large soup pot.
- Add the carrots, celery, garlic and onions. Lightly saute until the onion begin to look translucent.
- Add the flour and stir until a paste forms and all white streaks are gone.
- Add the chicken broth a bit at a time stirring well between each addition until all the broth has been added.
- Add the rice a roni wild rice blend and it’s flavor/seasoning packet.
- Add the chicken.
- Turn the heat down to medium and simmer the soup for 15-20 minutes or until the rice is cooked and tender.
- Add the half and half.
- Add salt and pepper to taste.
Serve and enjoy!
- Little tip here, the day that I made this soup last I had a busy evening ahead of me. So I made the soup up the point of just adding the wild rice and chicken. Right after adding them I poured the soup in my 6 quart crockpot and cooked it on low for 4 hours. About 15 minutes before serving I added the half and half and turned the crockpot off. It worked out perfect.
- This soup is great for leftovers. However, due to the nature of rice this soup with thicken more after being refrigerated. You may need to add a little more milk to get it back to the desired consistency.
Keywords: soup, chicken soup, wild rice