Chicken & Wild Rice Soup
This hearty Chicken and Wild Rice Soup is made with tender chicken, nutty wild rice, and a blend of flavorful herbs and vegetables, this creamy soup is perfect for chilly days or family dinners. Easy to make and packed with wholesome ingredients, it’s a comforting meal that will warm you up from the inside out. Soup is one of our favorite things to eat during the fall and winter. Soup works as a meal, a side or an appetizer. Soups warm you up and are so comforting. I love that they are full of vegetables-delicious!
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Ingredients Needed For Chicken & Wild Rice Soup:
- 1 medium onion, diced
- 2 large carrots, sliced and chopped small
- 2 ribs celery, sliced thin
- 1/4 cup butter
- 1/2 cup flour
- 8 cups chicken broth
- 1 6 ounce box Ben’s Original Long Grain & Wild Rice Original Recipe with 23 Herbs and Seasonings
- 2 cups rotisserie chicken, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup milk
Instructions For Chicken & Wild Rice Soup:
- Cook wild rice according to the package directions.
- While the rice is cooking, cook the onion, carrots and celery in butter, in a large pot or sauce pan.
- When vegetables are nearly tender, add flour and stir-cook for 1 minute.
- Slowly add the chicken broth, stirring.
- When combined, stir in the prepared with rice, chicken, salt and pepper.
- Bring to boil over medium heat.
- Cook until thickened, 3-5 minutes.
- Reduce heat and slowly stir in milk. Just heat through, no need to boil.
- Serve and enjoy!
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Chicken & Wild Rice Soup
An easy and flavorful soup recipe that is perfect for fall and winter.
Ingredients
- 1 medium onion diced
- 2 large carrots sliced and chopped small
- 2 ribs celery sliced thin
- 1/4 cup butter
- 1/2 cup flour
- 8 cups chicken broth
- 1 6 ounce box Ben's Original Long Grain & Wild Rice Original Recipe with 23 Herbs and Seasonings
- 2 cups rotisserie chicken chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup milk
Instructions
-
Cook wild rice according to the package directions.
-
While the rice is cooking, cook the onion, carrots and celery in butter, in a large pot or sauce pan.
-
When vegetables are nearly tender, add flour and stir-cook for 1 minute.
-
Slowly add the chicken broth, stirring.
-
When combined, stir in the prepared with rice, chicken, salt and pepper.
-
Bring to boil over medium heat.
-
Cook until thickened, 3-5 minutes.
-
Reduce heat and slowly stir in milk. Just heat through, no need to boil.
-
Serve and enjoy!
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