Fall is the perfect time for warm soups. Finding a recipe that’s easy to prepare makes this chicken and wild rice soup a perfect weeknight dinner.
I have a particular love for thick, creamy soups. Whether it’s called a chowder, stew, or soup. If it’s creamy, it’s likely to win me over. Unfortunately, I never have a lot of time to dedicate to my creamy concoctions, so I go for the version that requires the least amount of work on my part. Replacing the use of heavy cream or flour and milk with a can of cream of mushroom soup allows this soup to be thick and creamy without all the work. Also, I use seasoned wild rice blend to easily add extra flavor. Using frozen seasoning blend keeps me from having to cut up onions and celery and adds tons of flavor to the soup.
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If you want to prepare this recipe as a freezer meal, melt two tablespoons of butter in a pan and add mushrooms. Cook for about 8 minutes or until the mushrooms are browned. Allow them to cool before adding them to a storage bag with the chicken, carrots, seasoning blend, wild rice blend, and cream of mushroom soup and pop in the freezer. When you’re ready to cook your soup, thaw it in the fridge overnight and then pour the contents of the bag into a crockpot and add six cups of chicken broth. Cook it for 7-8 hours or until the rice is soft and the chicken is falling apart.
If you would rather cook your soup fresh, saute the mushroom in two tablespoons of butter for about 8 minutes, adding the seasoning blend during the last four minutes. Transfer the mushroom/onion mix to a crockpot and add diced chicken, a can of cream of mushroom soup, carrots, wild rice blend, and six cups of chicken broth. Cook for 7-8, making sure the rice is soft and the chicken is flaking. Give it a good stir before stirring before serving.
The chicken should pull apart easily but if you would like your chicken to be shredded, you could always cook larger pieces and then pull them out and shred them before serving. Also, if you’re soup isn’t as thick as you’d like, about a half hour before serving, spoon out about 1/4 cup of the juice and allow it to cool slightly (or add a small amount of cold water to cool it down quickly). Add a tablespoon of cornstarch to the broth and stir until no clumps remain. Then pour it into the crockpot with your soup and stir it in. Bump your crockpot up to high for the last thirty minutes of cook time.
Easy Chicken and Wild Rice Soup
This soup is the perfect winter meal without all the work.
- 2 tbsp butter
- 2-3 cups mushrooms (baby bellas work nicely)
- 1 cup seasoning blend
- 4 carrots
- 1 lb chicken breasts but into 1-inch chunks
- 1 can cream of mushrooms soup
- 1 pkg wild rice blend
- 6 cups chicken broth
Melt butter in a saucepan. Add mushrooms and cook for 4 minutes. Add seasoning blend and cook for another 4 minutes or until everything is soft and slightly browned. Transfer to a crockpot.
Add chicken, carrots, cream of mushroom soup, wild rice blend, and chicken broth to the crockpot.
Cook for 7-8 hours or until rice is soft and chicken is falling apart. Stir before serving. Enjoy!