CREAMY CHICKEN & WILD RICE SOUP

If you’re craving something warm, creamy, and super cozy, this Chicken & Wild Rice Soup is exactly what you need. It’s packed with tender shredded chicken, hearty wild rice, and soft veggies all swimming in a rich, creamy broth. The best part? It’s made in one pot and comes together with simple pantry ingredients. Perfect for chilly nights or whenever you need a bowl of comfort.

CREAMY CHICKEN AND WILD RICE SOUP

Ingredients

• ½ cup finely diced carrots
• ½ cup finely diced celery
• 1 medium onion, finely diced
• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 4 cups (32 oz) chicken stock
• 2 cups water
• 2 cups whole milk, divided
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 bay leaf
• 2 large cooked chicken breasts, shredded or finely diced
• ½ cup all-purpose flour
• 1 (4.3 oz) box Rice-A-Roni Long Grain & Wild Rice, including seasoning packet
• Salt and pepper, to taste
• Sliced scallions, for garnish

Instructions

1. In a large 6-quart Dutch oven or soup pot, heat the olive oil over medium heat. Add the carrots, celery, and onion. Let them cook for about 8–10 minutes, stirring occasionally, until the onions turn soft and translucent.
2. Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in the chicken stock, water, and 1 cup of milk. Give everything a good stir.
3. Add the black pepper, dried oregano, bay leaf, and shredded chicken. Stir to combine. Let the soup gently simmer over medium heat for about 15 minutes so the flavors can blend together.
4. In a separate bowl, whisk the remaining 1 cup of milk with the flour until completely smooth (no lumps!). Slowly pour this mixture into the soup while stirring. Keep stirring until everything is well combined and the soup starts to thicken.
5. Stir in the Rice-A-Roni long grain and wild rice along with the seasoning packet. Let the soup simmer for about 20 minutes, or until the rice is tender and cooked through. Stir occasionally so nothing sticks to the bottom.
6. Taste the soup and add salt and extra pepper if needed. Remove the bay leaf before serving.
7. Ladle the soup into bowls and sprinkle fresh sliced scallions on top for a little pop of color and flavor.

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