Fall is technically here and it means that we will be cozying up at home with a warm bowl of soup. This soup is amazing, creamy, but at the same time light, loaded with chunks of veggies. We usually would have a lot of soup left over, but not this time.
You would need no more than 5 minutes of your time to make this soup. Just toss everything together and check back later.
This chicken wild rice soup can easily be made in a crockpot. If you are a mom that works outside of the home, have a ton of errand, crock pot would be an option for you.
Other Rice Soups
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- Dice carrots and onions into small cubes.
- In a cast iron, place carrots, onions, rice mix, seasoning and bay leaves. Pour water over the ingredients. Cook in the oven at 400F for 50 minutes.
- Remove chicken from the cooking ingredients, using a fork, break chicken into tiny pieces.
- Melt butter in a deep skillet, add flour to the melted butter and whisk to create an even consistency. Slowly pour in milk and continue whisking to create an even texture. Add creamy mixture to the soup. Optionally, you can run it through a sifter to make sure there are no flour clumps.
- Place chicken back into the soup. Cook soup for about 10 minutes at 275F. Optionally, add more water to you preference. I added about a cup of additional water.
- Serve soup while it's hot. Whenever the soup cools down, it will thicken up, but thins back once it's reheated.