Another warm, comforting soup. I found this recipe on a message board I frequent. The soup was originally served in St. Cloud, MN. I altered the recipe pretty heavily, though. The idea and method are the same, but some of the details have been changed.
The soup only requires about 40 minutes to cook, providing you have cooked chicken ready to go. I like to keep some in the freezer for recipes like this.
Here’s what you’ll need:
- 64 oz chicken broth (2 boxes or 4 cans)
- 1 box Uncle Ben’s Wild Rice Blend (you won’t use the seasoning packet)
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk
- 1/4 tsp. poultry seasoning
- salt & pepper
- about 2 cups cooked chicken
Bring the broth to a boil in a stockpot. Add the rice, onions and celery. Simmer for 35-40 minutes or until the rice is tender.
Meanwhile, melt the butter in a pan. Stir in the flour, cooking for just a minute over medium heat. Gradually whisk in the milk. Cook over medium heat until it’s bubbly and thickened. Add the poultry seasoning, salt and pepper.
When the rice is cooked, stir the white sauce into the soup. Add the chicken. Adjust the seasonings and heat through. This serves about 8 people.
Missus Wookie says
It is even easier if you keep stock in the freezer as well as cups of cooked chopped chicken!
Thanks it looks lovely 🙂
Looks like a wonderful concoction. I could eat soup everyday I think. I’ll bet that Uncle Ben’s rice is great in there.
it is much better if you use wild rice, not a mix. simmer it with the broth unitl it “pops”. Much more nutty and flavorful.
I can’t wait to try this with leftover turkey!!
Diana G says
I made this soup this past weekend. It was quick, easy and delicious.
This one’s a keeper!
kate f. says
i added yellow squash to this, since we were running low on chicken … fantastic!
I have made something similar, but I do use the seasoning packet, especially if it is a variety of rice that has a vegetable or chicken seasoning. Using the included seasoning packet, I don’t have to worry about adding poultry seasoning and salt (I always add a bit of pepper, though!).
I just finished making this. I love to hear variations on recipes, although I know some of you do not. I too used Uncle Bens Wild Rice and chose to add the herb packet. I also added 1/2 cup of heavy whipping cream and used the suggested poultry seasoning as well. Oh and I also shredded up 2 carrots. It is wonderful!! I will be serving with a rosemary olive oil Focaccia bread & a mixed green salad with homemade dressing. Yum! That’s what’s for dinner!!
That sounds fantastic! Thanks for sharing your variations.
I do the same, but leave out the milk and flour and celery, just add fresh lemon juice and whisk in a couple eggs, and you have a kind of Greek lemon chicken soup, very light and delicious. This is even delicious without the chicken especially if you are not feeling so well.
This looks so good. Is there a way for me to print the recipe so I can have it to reference when I am cooking? I am going to cook tonight! Yummy!