Chicken and wild rice soup


Mmmm…. cold weather outside with a warm rich soup in a bowl…. this is my favorite time of year.

This is NOT a dump and go soup. To cook perfectly, it takes a few steps but does cook in a crockpot for about 3 hours and it is very worth the time. This is a slightly changed recipe from what I found on Wishes and Dishes.


1 pound of chicken tenders – uncooked – cubed into 1 inch cubes

2 cups sliced baby carrots

3 stalks of celery sliced

1/2 large yellow onion diced

2 bay leaves

2 teaspoons dried rosemary

2 teaspoons garlic powder

5 cups water

4 teaspoons chicken bouillon powder

Pleace these ingredients in the crockpot on high for 2.5 hours.

Remove the lid and stir.

Add in one box and seasoning packet for Rice a roni chicken and wild rice mix as well as 1/2 cup uncooked Batsmati rice. This will cook for about 30-40 more minutes or until rice is done.

Replace lid and begin making the cream sauce:

4 tablespoons butter

1/3 cup flour

3-4 cups whole milk

2 teaspoons salt

1 teaspoon pepper

Over medium heat, melt the butter. Add in flour and salt and pepper. Reduce temp to low. Slowly and I mean slowly…. while constantly stirring…. add in a tablespoon of milk at a time. This takes time and effort to prevent lumps. It should form a nice thick cream sauce consistency. If the consistency is right at 3 cups milk, do not add the last cup.

Add this into the crock pot. Give it a final taste. I had to add a bit more salt to mine but our family is a “salt to taste at the table” type of family. Oh… and make sure the rice is done.





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