Chicken and Wild Rice Soup

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  • 00:15Prep Time
  • 00:50Cook Time


  • 3/4 cup uncooked wild rice blend
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 7 Tbsp butter, diced, divided
  • 1 clove garlic, minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • 1/4 tsp Johnny’s Seasoning Salt
  • 1/4 tsp Johnny’s Seasoned Pepper
  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream


  1. Prepare rice according to directions listed on the package.
  2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat.
  3. Add onion, carrots, and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
  4. Add chicken broth, thyme, marjoram, sage, rosemary and season with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
  5. Increase heat to medium-high, add chicken and bring mixture to a boil.
  6. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).
  7. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite-size pieces.
  8. Reduce heat to low and add cooked rice. Add shredded chicken to soup.
  9. In a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat.
  10. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
  11. Cook mixture, stirring constantly until it thickens.
  12. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened.
  13. Stir in heavy cream and serve warm.

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