Crazy Good Copycat Creamy Chicken & Wild Rice Soup

Who doesn’t like a copycat 🐱 recipe? Right?  It’s like finding out a secret that you’ve been dying to know!  Well keep reading, because today I’m sharing 2 of my favorite things – my favorite soup & it’s copycat recipe! 

Hands-down, my favorite soup is the Creamy Chicken & Wild Rice soup from your favorite bakery-cafe franchise, that rhymes with Sierra! IYKYK!  If you frequent this same franchise cafe, I bet it’s one of your favorites too!  

Want to make it at home? Well, today’s your lucky 🍀 day, because today I am sharing the copycat recipe for making this amazing soup at home AND the secret ingredient that makes it so creamy & delicious! 

Drum roll please!! I’ll end the suspense…the secret to this creamy delicious soup is none other than Rice A Roni Long Grain Wild Rice!!

Yep, the classic ‘San Francisco Treat’ is the secret to this deliciousness! Go buy a couple boxes! You will want to make this on repeat!

Crazy Good Copycat Creamy Chicken & Wild Rice Soup

Recipe by @thetastybitsCourse: Chicken, Soup/StewDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Do you love a copycat recipe? Well, you can thank me later for this amazing Creamy Chicken & Wild Rice dupe recipe from your favorite bakery cafe chain, that rhymes with Sierra! It’s seriously SO good!

Ingredients

• 1/2 c finely diced carrots

• 1/2 c finely diced celery

• 1 medium sweet yellow onion – finely diced

• 1 tbsp olive oil

• 3 garlic cloves – minced

• 32 ounces (4 cups) chicken broth

• 2 cups water

• 2 cups milk (dairy or non-dairy) – divided

• 1/2 tsp pepper

• 1/2 tsp dried oregano

• 1 bay leaf

• 2 (12 oz.)cans – canned chicken – drained & shredded (or rotisserie chicken)

• 1/2 c all-purpose flour

• 4.3 ounce box of Rice a Roni Long Grain Wild Rice & seasoning packet

• Green onions – chopped for garnish

Directions

• Add chopped carrots, celery, onion & olive oil to a Dutch oven or soup pot.
• Allow vegetables to simmer over Medium heat for 10 minutes, or until the onions are translucent.
• Add garlic, chicken stock, water and 1 CUP of milk to the mixture & stir until combined.
• Add the pepper, dried oregano, bay leaf & shredded chicken. Mix to combine.
• Allow soup to simmer over Medium heat for about 15 minutes.
• While soup simmers, whisk together the remaining 1 cup of milk with 1/2 cup of flour until no lumps remain. Pour into soup mixture and stir to combine.
• Finally add the Rice a Roni Long Grain Wild Rice AND the seasoning packet to the soup and mix together. Allow soup to simmer for 20 minutes more, or until rice is tender.
• Serve hot with garnish of chopped green onions!

Notes

• This soup is also delicious served with cornbread!
• I used Better Than Bullion Chicken Stock base, to make instant chicken stock.