Easy Chicken Wild Rice Soup

This recipe is a favorite in my house. If you keep shredded chicken in your freezer like I do, it’ll whip up in just a few minutes! It’s good old fashioned comfort food, especially with a nice crusty loaf of bread.

4.0 from 1 reviews
Easy Chicken Wild Rice Soup
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 pkg. Long Grain & Wild Rice Mix
  • 1 envelope Noodle Soup Mix
  • 2 cans Cream of Chicken Soup, undiluted
  • 1 c. Cooked Shredded Chicken
  • ¼ c. Diced Onion
  • 1 Celery Rib, diced
  • 1 Medium Carrot, diced
  • 7 c. Water
Instructions
  1. Combine all ingredients in a pot and cook on medium heat for 30-40 minutes, stirring occasionally. Serve.

Adapted from: Taste of Home

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Comments

  1. I tried to use some things I had in the house, so I substituted Zatarain’s Spanish Rice mix, Cream of Celery soup, and some left-over crock pot chicken (chicken breast, Rotel tomatoes and black beans) . It was delicious! Thanks for a new family favorite and a way to use my crockpot chicken leftovers!

  2. Do you think this would work in a crockpot?

    • Hi Lisa – This is one that I stir quite often because it thickens as it cooks. Chicken and rice can sometimes sink to the bottom too. So I would think it wouldn’t be the best one for the crockpot, but I’d sure like to hear if you try it 🙂

  3. Do you cook the rice before adding it or do you throw it in uncooked?

  4. It was so YUMMY!!! I added some diced mushrooms and topped it with croutons 🙂 we loved it!

  5. Very tasty!! Didn’t need to add any seasonings at all. Although, I did have to cook mine a little bit longer than 20 minutes for the vegetable to get soft.