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.
If you liked this recipe then be sure to check out my family’s other favorite soup recipes: