I LOVE a good, hearty winter soup … and, I’d love it if it could be easy to make with ingredients I might actually have in my kitchen. I saw one recently that required ground horn of a terribly extinct goat from the Andes…..ok, just kidding….but, you know what I mean, right?!

I tend to throw everything together in a large pot (I do bake the chicken first and separately) and let the flavors meld. Love it with fresh bread!


1 pkg Rice a Roni long grain wild rice

1 1/4 cup water

1 chicken bullion cube

1/2 cup celery chopped

1/2 cup carrots chopped

1/2 cut onion chopped

1/4 cup butter

1/4 cup flour

1 cup heavy cream (I used Nut Pods to make it healthier)

3 cups chicken broth

6 chicken tenders or 3 breasts

2-3 tbs olive oil


Empty contents of Rice a Roni including the glacier packet with water into a baking dish. Bake at 325 degrees for 30-45 minutes.

In a pan heat oil and add bite size pieces of check and cook thoroughly.

In a separate large pan heat butter and sauté vegetables. Add the flour to the pan and mix into the vegetables well.

Slowly add chicken broth and blend until smooth. Add the heavy cream, bullion, rice and chicken. Simmer for about 4-6 minutes to allow the flavors to combine.

xoxo, Rosanna
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