Gotta love Utah weather. One day it’s hot and sunny and the next, it snows. Yep! We woke up to lots and lots of snow on tax day this year. Quite honestly, I didn’t mind. I know it won’t last and it gave us a great excuse to stay in comfy clothes all day and make Wild Rice Chicken Soup for dinner. This is probably our family’s favorite soup (although we have some other good ones that are up there.)
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Wild Rice Chicken Soup is the ultimate comfort food on a snowy, cold day. And I may have some nostalgia when it comes to this soup, too. We received this soup as a freezer meal a few years ago when I was pregnant with Evelyn. Yet, it never made it to the freezer because it was gone the night it was delivered.
I keep all of the ingredients on hand, although most of them are fairly basic. I buy Uncle Ben’s Wild Rice soup boxes from Target (they seem to be the cheapest there– about 88 cents.) Throw in carrots, celery, onion, shredded cooked chicken (which I keep ready in the freezer) and some half and half for a delightful dinner for your palette.
If you’re like me, you’ll want some warm bread to go along with it. I’m not always good at planning ahead, and that is why I like this breadstick recipe! It can be done start to finish in about 30 minutes.
Put in a bowl: 1 1/2 cups warm water, 1 Tbsp. yeast and 2 Tbsp. sugar (or less). Let the yeast dissolve. Add 4 cups flour and 1 tsp. salt. Stir and mix until combined. Roll directly onto a greased cookie sheet. Cover with seasoning of your choice: melted butter, Salad Supreme, garlic salt, Parmesan cheese or a combination. (You can also use this for pizza crust or with cinnamon and glaze for a quick dessert pizza.) Let rise at least 20 minutes (if you have more time, let it rise longer.) Bake at 350 for 10-12 minutes, until light golden brown.
Maybe we’ll get lucky with another snow day so we have an excuse to make this again really soon! 🙂