Chicken & Wild Rice Soup

By WKBW Directors

Chicken & Wild Rice Soup


2 tablespoons olive oil
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix, seasoning packet reserved
1 (10-ounce) package frozen chopped broccoli
2 cups chopped cooked rotisserie chicken
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
1 (10-3/4-ounce) can cream of chicken soup, undiluted


  1. Heat oil in a soup pot over medium heat. Add onion and carrots, and sauté 5 minutes.
  2. Add water, seasoning packet from the rice, plus the broccoli, and chicken. Bring to a boil then stir in rice; reduce heat, cover, and cook 5 minutes.
  3. Add cheese and soup; cook, stirring constantly, 5 minutes, or until cheese melts. Serve immediately.

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