Quick and Easy No-Chop Chicken and Wild Rice Soup
This Quick and Easy No-Chop Chicken and Wild Rice Soup combines cooked chicken, wild rice blend, frozen mixed vegetables, and a creamy seasoned broth. Everything simmers together until the rice is tender and the flavors meld beautifully. The result is a rich, hearty, and comforting soup that requires very little prep and delivers maximum flavor.
Ingredients
- 2 cups cooked shredded chicken
- 1 box (6 ounces) wild rice blend with seasoning packet
- 1 bag (12 ounces) frozen mixed vegetables
- 6 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk or half-and-half
- 2 tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream (optional for extra richness)
Instructions
- In a large pot, combine chicken broth, wild rice blend, and the seasoning packet.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Add frozen mixed vegetables and cooked chicken.
- Stir in cream of chicken soup, milk, butter, pepper, thyme, and garlic powder.
- Simmer for 10 minutes until the rice is tender and the soup is hot and creamy.
- Stir in heavy cream if using.
- Taste and adjust seasoning.
- Serve hot with crusty bread.
Notes
- Rotisserie chicken makes this recipe even faster.
- Frozen mixed vegetables eliminate chopping.
- Wild rice adds a nutty texture and flavor.
- Cream of chicken soup thickens the broth.
- Half-and-half creates a richer consistency.
- The soup thickens as it cools.
- Add extra broth if reheating leftovers.
- Fresh parsley makes a beautiful garnish.