What's New
Health & Fitness
Legal & Financial
Home & Garden
Flowers & Gifts
Lawn & Yard
Safety & Repairs
Arts & Leisure
Forever Young
About Us
Search the Site

Cream of Chicken and Wild Rice Soup


  • 2 tbs. Butter
  • 2 tbs. EVOO ( Extra Virgin Olive Oil.)
  • 2 lbs. fresh boneless chicken breast.
  • 3 boxes long grain & wild rice
  • 1 lb. Sliced fresh Mushrooms
  • 2 large onions (Chopped)
  • 4 to 5 Ribs fresh celery (Chopped)
  • 4 to 5 fresh carrots (Chopped)
  • 6 cups 2% milk
  • Chicken Stock (per directions on rice package- use chicken stock in place of water to prepare rice.)

  • Clean and slice the chicken breast into bite size pieces.
  • In the soup pot, sauté onions and mushrooms, in butter & olive oil, for about 7 to 8 minutes, until lightly browned.
  • Add in chicken breast and sauté for another 5 to 7 minutes.
  • Add chicken stock, rice mix, seasoning packets, celery and carrots.
  • Cook until most of the chicken stock is absorbed by the rice and the celery & carrots are tender.
  • Add in the 6 cups of milk and simmer for 15 to 20 minutes.
  • You can add more chicken stock or milk to get your desired consistency. The rice will absorb a lot of moisture, even after its all finished.
  • Note: This recipe is from Volume II of Cleveland Cooks!

    ClevelandSeniors.com - the home of health information for seniors and boomers age 50 and over

    Top of Page

    Back to Soup Recipes

    Copyright © 2001-2009 ClevelandSeniors.Com. All Rights Reserved.
    Questions or Comments? E-Mail us at: