I love Creamy Chicken Wild Rice Soup, but I hate how long it takes to clean, and boil the wild rice before I can even start making the soup.
Here is a short cut recipe that might beat some restaurant wild rice soups.
Ingredients:
1 box UNCLE BEN’S® long grain wild rice (including seasoning pack)
1/2 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
2 quarts chicken broth
1 lb cooked shredded chicken breasts
3 tablespoons butter
1 quart milk (I use 1% milk)
1/2 cups flour
1 teaspoon salt
Pepper
Directions:
Add two quarts of chicken broth to a large stock pot or dutch oven, boil chicken in the chicken broth until done, shred the chicken add back to the broth, while chicken boils, chop the vegetables, add chopped vegetables to the broth and shredded chicken along with all of the contents of the wild rice box including seasoning pack.   Simmer 30 minutes until rice is cooked and vegetables are soft. While rice cooks, make a white sauce.   Melting butter in a pan, then whisk flour into the butter and slowly add milk. Keep it on medium heat until the sauce gets thick about 10 minutes.  Add white sauce to the chicken, wild rice and veggie mixture and stir until well blended.  Add salt and pepper and heat through and serve.
Serve with warm bread sticks and you have an easy weekday chicken wild rice soup that tastes like you have been cooking all day long.