Chicken and Wild Rice Soup

by Yvonne Cheney on September 14, 2017
Yvonne Cheney
Overall Rating: 0/5 | Kids Rating: 0/5


A delicious, warm and hearty thick soup. Comfort food.

Serves: 8

Prep Time: 25 min

Cook Time: 35 min

Total Time: 60 min

Total Time:
Prep Time:
Cook Time:
60 min
25 min
35 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. Cook Rice a Roni according to package directions. While the rice is cooking, measure Thrive FD celery, diced carrots, chopped onions & mushrooms into a 6 qt. pot with 3 cups of water. Turn on lowheat and let reconstitute for about 10-15 minutes, stirring occasionally. If desired, add 2 Tbsp butter to saute a few minutes when water is absorbed. Add the 2 cups of chopped chicken + 3 more cups of water and 1 Tbsp. of Thrive chicken bouillon and let reconstitute for about 10 minutes. When the rice is cooked, pour into the veggie & chicken mixture. In the pan that you cooked the rice in, make a roux by melting 1/2 c. butter and adding 1/2 c. four. When mixture is smooth add slowly 4 1/2 c. water blending in until well mixed. Add to this the 1/3 c Bechamel and 1/3 c Veloute and stir until dry product is absorbed. Pour this mixture into the veggie and rice mixture and add 1 t. pepper and salt to taste. Stir together and serve warm.