Chicken and Wild Rice Soup

With the cold weather going strong this week, we decided to make a soup that we haven’t made in a couple of years. I don’t know why we haven’t made it recently, because it is absolutely amazing! It’s not a difficult recipe, but it does take about 30-40 minutes of work in the kitchen.

Here are the ingredients that we used:

2 6oz packages of long grain and wild rice mix
10 cups of chicken broth (separated into 6 cups and 4 cups)
3 tbsp butter
2 tbsp Tastefully Simple Onion Onion (recipe calls for 1 cup chopped onion)
1.5-2 cups chopped celery (recipe calls for 1 cup)
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup milk (recipe calls for half-and-half)
2 tbsp dry white wine
2 cups cooked shredded chicken breasts (we used rotisserie chicken from Costco)


1. Pull out your beautiful Le Creuset enamel-coated iron cooker (or other large cooker). We got ours from the Le Creuset outlet because it has a tiny chip off of it. It still works perfectly, and you have to search to find the chip.



2. Bring the following to a boil over medium-high heat: rice, 4 cups of broth, 1 seasoning packet from the rice mix.



Oops! Look at that! We got two different kinds of rice. It still worked, thankfully!

3. Cover, reduce to low, simmer 20 minutes or until liquid is absorbed and rice is tender.


4. Meanwhile, melt 3 tbsp butter in large skillet over medium heat. Add celery, onion, and other items that you may want (mushrooms are yummy in this as well). Cook, stirring often for 10-12 minutes until tender.



5. Once the rice was finished, we poured it in with the celery/onion. To make it easier, you could cook the rice in a separate pot than the big cooker.


6a. Melt 1/4 cup butter in a Dutch oven over medium heat. Whisk in flour and cook, whisking constantly, 1 minute (or until thickened and bubbly).



6b.While I was doing this, Tim was hard at working picking and shredding our chicken. He’s a master at this! We do love our pre-made rotisserie chickens!


7. Gradually, whisk in remaining 6 cups broth, and cook (often stir) 8-10 minutes or until slightly thickened.


8. Whisk in half-and-half and wine.



9. Stir in celery mixture, chicken, and rice.


10. Pour into your bowl and enjoy!


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