This Chicken and Wild Rice Soup is so good, and so easy. Don’t judge on just how easy I make it … I choose these easy ingredients for a reason. My sanity. 🙂 This is one of those easy dinner ideas that you need in your back pocket. It’s hearty, creamy and full of flavor, too.
Chicken and Wild Rice Soup
Our niece’s birthday was in December and while my sister usually gets away with making Walking Tacos for all of us, she deviated from the norm this year, and I am oh, so glad that she did.
Don’t get me wrong, I love a Walking Taco just like the next lady … but this wild rice soup was simply amazing. Like, so good that all of the aunts at the birthday party asked for the recipe. And, it is so easy that I was amazed. Usually the easy dinners are what I have time to make on the weeknights, so I am all for easy and convenience.
If you’d rather make your own chicken broth and boil rice all day, this chicken wild rice soup recipe isn’t probably for you. This easy chicken rice soup IS for you though if you enjoy letting a few ingredients all come together into one post of awesomeness.
First things, first. To make this chicken and rice soup first, I used these kitchen tools:
In the video that you may have seen on Facebook, and in these pictures on this post, I used my Ninja Slow Cooker. As you can tell, this is SO convenient for cooking because you can sauté veggies and cook your soup like it’s on the stovetop, or you can turn it down to the slow cooker setting as well, all in one pot. Of course I love less dishes, so I love the Ninja 3-in-1 Crock Pot Cooker.
Here’s how you whip up this chicken soup with rice recipe:
First, prepare your long grain and wild rice as directed on the package. I know, I know … I told you this was easy, but yes, this really is this easy. I even used a rotisserie chicken. Rotisserie chicken tastes better to me personally in this soup so I prefer to make it using that type of chicken. You can certainly use shredded chicken breast if you’d rather, and it will cost even less, but I think you’ll find a better taste if you use a rotisserie chicken shredded up. I 100% promise.
While you’re preparing your rice, bring your chicken broth to a slow simmer. In a separate pan, sauté your veggies in butter. Add minced garlic for the last minute or so.
I admit that I do sometimes leave out the veggies as my kids balk at them and they stick out like a sore thumb in this rice and chicken soup. And, I pick my battles. But, for the sake of this post I left them in because this soup is also so much prettier with them in! And, guess what, to my surprise, they wolfed it down.
Once your vegetables/garlic mixture is sauteéd, add your chicken and chicken broth. Simmer for about 20 minutes.
Add the heavy whipping cream during the last ten minutes of simmering. The soup will get thicker as it stands and as it boils. Don’t let it overboil, just a small rolling boil is fine.
That’s it! Serve and enjoy!
- Rotisserie Chicken (amount to liking - I use ½ to ⅔)
- 2 boxes Uncle Ben's 5 minute Long Grain Wild Rice ( Only use about 1⅓ of the rice, or just go less by only using one box)
- 2 T butter
- 2 stalks celery, diced
- 1 carrot, diced
- ⅓ onion, diced
- 3 cloves garlic, minced
- 2 cartons chicken broth
- 1 half pint heavy whipping cream
- Cook rice according to directions on box
- While cooking sauté veggies in butter 5-10 minutes
- Add garlic to that mixture for the last minute
- Simmer chicken broth
- Add veggie, rice and shredded chicken to chicken broth
- Simmer 20 minutes
- Add heavy whipping cream during last ten minutes.
- Serve and Enjoy!