Hearty Chicken and Wild Rice Soup

I normally try to avoid packaged food while I’m clattering around in my kitchen, but I learned the Rice a’ Roni trick from another cooking blog a while back and I love it!


  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 cup zucchini, chopped
  • 1 yellow onion, chopped
  • 1 cup frozen green beans
  • 2 Tbsp butter
  • 1 Tbsp crushed garlic
  • 1 tsp pepper
  • 2 tsp salt
  • 1 bay leaf
  • 4 cups chicken broth
  • 2 cup water
  • 1 cup heavy whipping cream
  • 2 cups chopped chicken (I use rotisserie chicken from Costco)
  • 1 cup milk
  • ½ cup flour
  • 1 box of long grain and wild Rice a’ Roni (seasoning pack included)


  1. In a large soup pot, saute celery, carrots, zucchini, yellow squash and green beans with 2 Tbsp of butter until onion is translucent.
  2. While veggies are sauteing, whisk together chicken broth, water, and heavy whipping cream.
  3. Once the onions are translucent, add the garlic, pepper, and salt and mix together. Sate for another 2 minutes. 
  4. Add the liquid mixture you whisked together to the soup pot and let simmer for 15 minutes.
  5. While soup is simmering, whisk together milk and flour.
  6. Once the soup has finished simmering, add the bay leaf, chicken, milk/flour mixture, and the Rice a’ Roni + seasoning packet. Stir and let simmer for 20 minutes.
  7. Top with shredded cheese and serve with a thick slice of bread and butter.

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