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.
Easy Chicken Wild Rice Soup
Author: Lori @ MomsbyHeart.net
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
- 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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Posted in: recipes,shredded chicken
{ 7 comments… read them below or add one }
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!
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
Do you cook the rice before adding it or do you throw it in uncooked?
Hi Courtney – it goes in uncooked.
It was so YUMMY!!! I added some diced mushrooms and topped it with croutons
we loved it!
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.