Wild Rice Soup

Wild Rice Soup

If you’re feeling under the weather, a warm bowl of soup will help heal you from the inside out. Try these delicious soup recipes to give your immune system the boost it needs.

Wild Rice Soup


2 tbsp olive oil

8 oz. fresh mushrooms, thinly sliced

2 carrots, diced

2 stalks celery, diced

1 white onion, diced

2 tsp minced garlic

6 cups chicken stock or broth

1 ½ cups uncooked wild rice

1 bay leaf

1 cup half-and-half or heavy cream

½ tsp thyme

Salt and pepper


In a large stock pot, heat the olive oil over medium-high heat. Add the mushrooms, onion, carrots, and celery, and cook until the veggies soften. Add garlic and cook for 1 minute. Stir in chicken stock, rice, and bay leaf. Bring to a boil, then reduce heat and simmer until rice has cooked through, about 25 minutes. Stir in heavy cream and thyme, and season with salt and pepper to taste. Remove and discard bay leaf before serving.

Ham & Potato Soup


3 ¾ cups peeled and diced red potatoes

1/3 cup diced celery

1/3 cup diced onion

¾ cup diced cooked ham

3 ¼ cups water

2 tbsp powered chicken bouillon granules

½ tsp salt

½ tsp white pepper

5 tbsp butter

5 tbsp flour

2 cups milk


Combine the potatoes, celery, onion, ham, and water in a large stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, 12 – 15 minutes. Stir in the chicken bouillon granules, salt, and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour, and cook for 1 minute, stirring constantly. Slowly stir in milk. Continue stirring over medium heat for 4 – 5 minutes or until thickened. Stir the milk mixture into the stockpot, and cook soup for a few minutes until heated through.

Broccoli & White

Cheddar Soup


1 (12 oz.) bag frozen broccoli cuts

1 small yellow onion, diced

2 tsp minced garlic

4 cups chicken broth

2 cups half-and-half

¼ cup flour

2 cups shredded sharp white cheddar cheese

¼ cup shredded parmesan cheese

1 tsp thyme

2 tbsp butter

1 tbsp olive oil

Salt & pepper


Cook broccoli according to package directions; set aside. Melt butter with olive oil in a large stockpot over medium heat. Sauté onion until translucent. Add garlic and cook for 1 minute. Whisk in flour until well combined. Add chicken broth and thyme. Bring to a boil then reduce heat to a simmer. Add half-and-half and stir until well blended. Add parmesan cheese. Then slowly add in white cheddar cheese, stirring often until all is incorporated. Stir in broccoli, cover, and cook for 15 – 20 minutes, stirring once or twice thoughout cooking time.

Easy Chicken

Tortilla Soup


1 lb chicken breast, cooked & shredded

6 cups chicken stock

1 (15 oz.) can corn, drained

1 ½ (15 oz.) cans diced tomatoes, drained

1 (15 oz.) can black beans, drained

1 (4 oz.) can green chiles

½ white onion, chopped

2 tsp minced garlic

½ tsp cumin

½ tsp chili powder

1 ½ tsp salt

½ tsp pepper

1 cup shredded Monterey jack cheese

Tortilla strips or chips

Avocado, sliced


Add all of the ingredients (except for the cheese, tortilla strips and avocado slices) into a Crockpot. Cook on Low for 8 hours or High for 4 hours. Stir in cheese right before serving. Top with tortilla strips and avocado slices.

Holly Arnett is a stay at home wife and mom of four precious children. She’s a lifelong resident of Nacogdoches who loves cooking and sharing great recipes with others.

Holly Arnett is a stay at home wife and mom of four precious children. She’s a lifelong resident of Nacogdoches who loves cooking and sharing great recipes with others.

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