Creamy Chicken Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
This creamy chicken wild rice soup is made with carrots, celery, mushrooms, chicken and wild rice with a creamy, rich base sauce that is delicious. It's a perfect soup to eat on chilly days.
  • 2 Tablespoons olive oil
  • ½ cup celery, chopped
  • ½ cup carrots, sliced
  • ½ cup mushrooms, diced
  • 4 cups chicken broth
  • 2 cups water
  • 1-2 chicken breasts, cooked and cubed
  • 1 box (4.3 oz) Rice a Roni long grain and wild rice
  • ½ cup butter
  • ¾ cup flour
  • 2 cups half and half
  1. In a large pot, sauté the celery and carrots in olive oil for about 5 minutes. Add in the mushrooms and sauté for 2 minutes more.
  2. Add in the chicken broth, water and chicken to the pot. Bring to a boil, then stir in the rice (put the seasoning packet aside). Cover and simmer for 25 minutes.
  3. In a medium saucepan, melt the butter and stir in the Rice a Roni seasoning packet. Cook until bubbly. Whisk in the flour until it becomes a thick paste, then add in the half and half and whisk until combined. Stir sauce for about 5 minutes until it thickens.
  4. Stir creamy sauce into the vegetable broth mixture and cook for about 10 minutes until heated through.
Recipe by Saving Cent by Cent at