Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Recipe by Sandra MyersCourse: DinnerCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




  • 2 large chicken breasts, cooked and shredded or finely diced

  • 4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet

  • ½ cup all-purpose flour

  • 32 ounces chicken stock

  • 2 cups milk, divided

  • ½ cup carrots, finely diced

  • ½ cup celery, finely diced

  • 1 medium onion finely diced

  • 1 teaspoon olive oil

  • 3 garlic cloves, minced

  • 2 cups water

  • ½ teaspoon pepper

  • ½ teaspoon dried oregano

  • 1 bay leaf

  • salt and pepper, to taste

  • scallions, for garnish


  • Gather carrots, celery, onion, and olive oil in a 6-quart Dutch oven or soup pot.
  • Bring to a simmer over medium heat for 10 minutes; or until onions are translucent.
  • Stir in garlic, chicken stock, water, and 1 cup of milk. Combine well with a spatula.
  • Add pepper, dried oregano, bay leaf, and shredded chicken. Stir to combine.
  • Bring to a simmer over medium heat for 15 minutes.
  • In a bowl, whisk together 1 cup of milk and ½ cup flour until no lumps remain.
  • Pour into soup mixture and whisk to combined.
  • Add in long grain and wild rice and seasoning packet. Mix until combined. Let it simmer for 20 more minutes, until rice is tender. Add salt and pepper to taste.
  • Garnish with fresh scallions and serve hot. Enjoy!
Chicken & Wild Rice Soup
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