Creamy Chicken and Wild Rice SoupIt’s that time of year again. When it starts to get cold enough where everyone loves soup, unless you’re weird like me since I can eat soup any day of the year, warm or cold! I have made this recipe a handful of times now and I think I have finally perfected it! So here you go!


  • 6-7 cups of chicken broth
  • 1 large can of chicken breast in water (I use a 13 oz. can that we get from Sam’s Club)
  • 2 packages of Rice-A-Roni Long Grain and Wild Rice blend (including the seasoning packets)
  • 4 carrots
  • 4 stalks of celery
  • 1 medium to large onion
  • Salt and Pepper to taste
  • 4-5 oz. of Heavy Whipping Cream


  1. Peel and cut carrots into 1/4″ – 1/2″ pieces
  2. Cut celery into to 1/2″ pieces
  3. Dice onion
  4. Drain the can of chicken and put in the bottom of the crockpot. Use a fork to separate pieces
  5. Add the onions, carrots and celery
  6. Pour both boxes of rice, along with the seasoning packets on top
  7. Add about 1/2 teaspoon of salt and pepper
  8. Pour chicken broth on top of everything and give it a quick stir
  9. Turn the crockpot to high for about 3-4 hours
  10. Before serving, stir in the heavy whipping cream

This is the easiest soup to make and everyone loves it. When I had family in town, I cut up all the veggies and stored in a container in the fridge and used part of a rotisserie chicken. When I woke up in the morning, I threw everything in the crockpot and it was ready for lunch. My mom has since made this for herself and my dad (and gave me the idea of using the canned chicken when I didn’t have a rotisserie chicken on hand). Everyone will ask for seconds and you won’t have any leftover!

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