Chicken And Wild Rice Soup Recipe

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Chicken and Wild Rice Soup

Mary Holacka


I cook by what I call the mix, taste and smell method, I do not measure so I have trouble sharing recipes. My grand-daughter has been begging me to post one of my recipes so I decided to give it a try. We like a lot of spices in or food so you might want to keep that in mind. You can always add more but can't take it out ((-:

pinch tips: How to Debone a Chicken



10 Min


1 Hr 30 Min


Stove Top


2 large
chicken breasts, boneless and skinless
1 box
chicken broth
2 stalk(s)
celery chopped
2 c
sliced carrotts
1/2 large
onion chopped
1/4 c
badia poultry seasoning
3 Tbsp
badia roasted garlic
1/4 c
onion flakes, dehydrated
1 can(s)
cream of chicken soup with herbs soup
1 can(s)
cream of celery soup
3 Tbsp
morton natures seasoning
1 c
wild rice, uncooked
6 Tbsp
badia complete seasoning
4 c
frozen broccoli florets

Directions Step-By-Step

Place chicken breast (I used frozen ones unthawed), celery, carrots, onion, and spices in a large stock pot.
Note: Badia is the brand of seasoning I use because I like that brand best but any brand will do.
Add about 4 cups water and the chicken broth. Bring to a boil, reduce heat and simmer for about 30 minutes or until chicken is no longer pink in the middle.
Remove chicken and shred. In a bowl mix the soups together and add enough of the stock from the pot to make a thick cream consistency.
Put the shredded chicken and the soup mixture back into the pot. Taste to see if you need to add more spices.
Add 1 cup wild rice and cook covered for 25 minutes or until rice is cooked.
Put broccoli in a strainer and run hot water over it.
Add broccoli to the soup the last 3-4 minutes as the rice cooks.
You can stir 1/2 cup half-and-half into the soup and allow to heat for a few minutes then serve.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy