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Chicken and Wild Rice Soup with Homemade Bread

April 13, 2010

This spring has been one of those “sprinter” springs. It can’t decide if spring wants to come, or if winter wants to stay. One day it’s sunny and 60 degrees, the next day we’ve got several inches of snow covering the ground. The other night was a cold one, and my husband was craving soup. So I made him this chicken and wild rice soup recipe. I chose the Near East wild rice recipe I found at Sunflower Market. There are a lot of great varieties though. And some great organic varieties.

Below is the homemade bread recipe and the chicken and wild rice soup recipe. With the summer quickly approaching, you can put this recipe on the backburner, but keep it as a favorite for the cold fall and winter seasons!

This recipe originally called for cream of chicken soup, but I use this healthier cream of chicken soup substitute.


1/3 cup cream of chicken soup substitute + 1 1/4 cup water

2 chicken breasts, uncooked

1 cup shredded carrots

1 cup diced celery (optional)

2 pkg (4 oz) long grain and wild rice mix with seasoning packets (I use Near East)

5 cups low sodium chicken broth

3-4 cups water (depending on desired soup thickness)


Mix all ingredients together in crock pot. Cook on low heat 4-6 hours. Take chicken breasts out, shred, and return to crockpot. Mix together shredded chicken before serving. Serve with fresh bread, biscuits, or toast.


1 cup warm water

2 tbsp white sugar

1 .25 oz package bread machine yeast

1/4 cup vegetable oil

3 cups bread flour

1 tsp salt


Place the water, sugar and yeast in the pan of the breadmaker machine. Allow to sit for 10 minutes until yeast fully dissolves and mixture foams. Add the oil, flour and salt to the yeast. Select “basic” or “white bread” machine setting.


  • 2 cups nonfat dry milk powder
  • 3/4 cup cornstarch
  • 1/4 cup low sodium chicken bouillon granules
  • 2 tablespoons dried onion flakes or 1 teaspoon onion powder
  • 1 teaspoon dried basic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper

Blend all ingredients together until well mixed. Store mixture in an airtight container until ready to use. To substitute one can of cream of mushroom soup in a recipe,  use 1/3 cup soup substitute and 1 1/4 cup water.

4 Comments leave one →
  1. Pat permalink
    January 25, 2012 2:44 pm

    In the Cream of Chicken Soup Substitute one if the ingredients is 1 tsp of dried basic…is this a typo??? If so what is it, I’d like to keep this recipe in my recipe file.
    Thanks, love your recipes!

    • healthydealsnsteals permalink
      January 26, 2012 5:05 am

      Yes, it is basil. Thanks for catching my typo! 🙂

      • Pat permalink
        January 26, 2012 2:09 pm

        Thanks for the update! I’ll fix it on my copy. 🙂


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