I can’t wait to share with you today my FAVORITE soup recipe ever! (Shhhh! Don’t tell my dad! He will be very upset if he finds out his beloved Chicken Tortilla Soup isn’t my favorite!) Our chicken tortilla soup is delish, and it’s definitely easier than this chicken and wild rice soup, but this soup recipe is just so dang DECADENT! It’s creamy and rich, and it is even better as leftovers than it is fresh! I made this chicken and wild rice soup recipe for a big church event once, and it VANISHED off of the table. I had so many requests for the recipe after that, so today I am going to share it with the world! I originally got this recipe from the mom of my sister’s friend. So, basically, I don’t know where it originated. I just know it’s divine.
I usually serve this chicken and wild rice soup in a bread bowl. I buy the loaves of Rhode’s Bread Dough and follow the instructions on the bag for making bread bowls. You can cut each loaf in thirds, or if you want the most enormous bread bowls ever you can cut them in half as well. Either way, it’s mmmmm mmmmm GOOD! The soup has a traditional, more watery, soup texture on the first day and thickens up big time by the second day. It’s delicious both ways!!
Now, on to the chicken and wild rice soup recipe! Enjoy!
- 3-4 chicken breasts, cooked and cubed or shredded
- 1 box (6 oz) Long Grain and Wild Rice mix (I use Uncle Ben's.)
- 2 (14.5 oz) cans chicken broth
- 4 cups milk (Regular or evaporated. I use a mix.)
- ½ cup butter
- ½ cup flour
- 1½ Tbs. cornstarch
- ½ tsp poultry seasoning
- 2-3 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper
- Cook the chicken.
- At the same time, cook the rice according to the directions on the box.
- In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender.
- While the veggies saute, mix together the flour, cornstarch and the poultry seasoning.
- Add the dry ingredient mixture to the sauteed veggies and and whisk together quickly.
- Add chicken broth and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
- When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.
- The soup will be runny the first day and thick the second.
- Enjoy!
If you liked this recipe then be sure to check out my family’s other favorite soup recipes:
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We are soup lovers, and this recipe looks delicious! It’s a rainy day here in Seattle and this is going to be dinner tonight 🙂 Thanks for sharing!
Amber, how was it?
‘Twas delicious! Absolutely perfect.
I followed your direction to the letter and it’s a watery bland mess! I’m so upset because it smelled absolutely delicious and we’re all starving. It’s not thick at all like your photo and as I read the recipe I just kept thinking “four cups of milk AND all that broth?” And there’s not nearly enough rice at all. I’m now tossing in a bag of 10-minute rice just because there’s just not enough. I’m also boiling it and adding more flour and corn starch in hopes of making it edible.
I’d love to know what you think happened, but “two cans of broth” could be a bit more specific. And how many ounces for the box of rice? I have a feeling my cans and box of rice varied greatly from yours!
AY AY AY!!! I am so sorry!!! I really need to retake those pictures so they aren’t so misleading. Here’s the thing: your soup will be watery tonight and PERFECT tomorrow. I am going to go revise my directions and look up the ounces for the soup and rice as soon as I finish this response. I have only ever seen one size of wild rice box, and I just meant a standard, run-of-the-mill can of chicken broth, but I will make it more specific. The soup is always pretty watery the first day and then it gets thick. I made it one day and then something happened with my kids and I couldn’t photograph it that night so I had to take them the next day. Hence the thickness. I hope you end up enjoying it! Sorry for any angst and confusion caused!!! :/
It took a little trial and error, but the soup was incredible! My entire family loved it including my picky 5-year-old, and my husband requested it be “put into regular dinner rotation.”
I added a box of minute rice, 1/4 cup more flour and another 1/2 tablespoon of corn starch. The broth was still a little bland, so I tossed in four mini chicken bouillon cubes and it was perfect. I definitely think my broth ounces were way off from what you use, but frankly I think I’d do it the exact same way again, just adding more carrots and celery.
Thanks for the response about the consistency and I look forward to your update!
Yay!! So glad you found a way to change it up so it worked for your fam! My sister always adds extra veggies as well.
This recipe’ll be a hit in our family whether it’s served on the 1st OR the 2nd day! Can’t wait to try it. I’ll be sharing your recipe in an upcoming article featuring hearty fall soups. I know our readers will love it (and the other yummy recipes from your site as well!).
Thanks for sharing!
~Candy
We made this last night, half the butter, half the milk, and let it sit on the stove for about 45 minutes before eating. It looked just like the picture, great consistency.
I also think it needed about double the veggies. Next time I will add a cup or two of frozen mixed veggies!
Glad you liked it!!