I love this recipe! The soup is one of the most flavorful and satisfying dishes you will enjoy for fall. It starts out as a thick and hearty soup that borders on being a stew. If you are fortunate enough to have left overs, (and unless you’re taking it to a potluck with 25 people, you WILL have left overs), the rice will continue to soak up all that flavorful broth and leave you with a fabulous Chicken, Rice and Vegetable Casserole to enjoy for lunches the rest of the week or for another family dinner.
Cool, fall weather inspires me to fix warm, savory and hearty soups and dishes that my family will enjoy as we share fun and conversation around the dinner table. This lovely soup hits on each count and is perfect, paired with fresh homemade bread and a green salad. Pantry basics are pretty much all it takes to make this recipe. The most exotic ingredient I used was a new rice blend I found at Walmart, Lundberg Wild Rice Blend. If you don’t live near a Walmart, I see you can also get it for the same price on Amazon (affiliate link), though you need to buy in bulk (6 bags) and if you have a Prime account, it ships for free. The rest is just basic aromatic veggies, (onions, carrots, celery), some herbs (garlic, sage, rosemary and thyme), some pre-cooked chicken, chicken broth, butter and cream.
Choose high quality, flavorful stock for your soup or make homemade, so you know exactly what’s in it and that it’s seasoned to your family’s tastes. I go through some specific spices, fairly regularly. They are a typical part of my everyday pantry stock, so I save money by buying them online. Again, choosing high quality, organic herbs and spices, means you can rely on extraordinary flavor for the dishes you use them in. I always keep parsley, sage, thyme, marjoram, rosemary, cinnamon, ginger, nutmeg, allspice, oregano and basil. They turn up in a LOT of my dishes, so I don’t like running out. If I had to recommend spices to keep on hand for a well-stocked pantry, those would definitely be it.
Prepping the chicken and rice the night before, meant I could put this soup together in about 30 minutes, after church on Sunday. Ten of us enjoyed the soup for lunch with several having seconds and by evening the flavorful soup had transformed into outrageously delicious casserole that served twelve! I hope you enjoy this recipe as much as our family!
- 2 (1 lb bags) Lundgren Wild Rice Blend, cooked according to package directions
- 5 cups diced chicken breast, pre-cooked
- 4 quarts chicken stock
- ½ cup butter
- 1 quart cream
- 1 lb. carrots
- 1 lb celery
- 2 large white onions
- 2 Tablespoons minced garlic
- 1 teaspoon organic dried sage, (buy it here)
- 1 teaspoon organic dried thyme, (buy it here)
- 1 teaspoon organic dried marjoram, (buy it here)
- 1 teaspoon organic dried rosemary, (buy it here)
- 1 Tablespoon organic dried parsley, (buy it here)
- salt and pepper, to taste
- Cook the rice according to package directions. Set aside while prepping other ingredients.
- Dice the chicken and set aside.
- Finely mince the onions, carrots and celery. I pulsed them in my food processor to quickly get them to the minced size I wanted. I wanted the rice and chicken to be the stars of the dish and the veggies to add flavor and color, so having them very small, closer to the size of the rice kernels helped me achieve that.
- Once rice, chicken and veggies are prepped, add all the ingredients, except the cream to a large stock pot. Stir together and bring to a boil.
- Once the soup begins boiling, reduce the heat to a simmer and let it cook about 20 minutes or until the veggies are cooked.
- Add the cream and stir to combine. Allow the soup to cook another 10 or 15 minutes to heat the cream through and thicken, slightly.
- Serve steaming bowls with fresh bread and a crisp, green salad.