Easy Chicken and Wild Rice Soup

This happens to be one of my favorite recipes. Soup is the original one-dish meal. Stock up on supplies on your next trip to the grocery store, and you'll have everything you need to take the chill off. Makes about 12 cups.



  • 1 onion, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 8 cups water (or chicken broth or half water and half broth)
  • 1 (6.2 oz.) pkg. fast-cooking long-grain and wild rice mix (such as Uncle Ben's)
  • 1 (10 oz.) pkg. frozen chopped broccoli
  • 2 cups chopped cooked chicken
  • 1 (8 oz.) loaf pasteurized prepared cheese product, cubed (such as Velveeta).
  • 1 (10 3/4 oz.) can cream of chicken soup, undiluted


Saute onion, celery, and carrots in a lightly greased Dutch oven over medium heat 5 minutes.

Add water (or broth), seasoning packet from rice mix, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.

Serve immediately.

Servings: 6-8
Time:20 Minutes Preparation Time
20 Minutes Cooking Time

Source: I originally found this recipe a long time ago in a Southern Living Magazine (Carol Michael Hewitt, TX) and changed it a bit to suit my own taste. I have been doubling and freezing the recipe for years. I like to add more chicken broth to make it soupier. Everyone I serve it to enjoys it.


By luv from NJ

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