By: Jani Williamson April 2, 2017

One of my favorite reasons for making a big pot of soup for my husband, John, is that we end up with lots of leftovers!  Dinner extras become perfect lunchtime meals and I often bring in enough to at least share a “bite” with my friends at work.  When I delivered this leftover soup to the office, everyone wanted the recipe!


  • 1 onion, chopped
  • 1 ½ cups shredded carrots
  • 1 ½ cups celery, chopped
  • 3 Tablespoons olive oil (I used Canola Oil)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 quarts chicken broth
  • 1 box Uncle Ben’s Long Grain and Wild Rice (discard seasoning packet)
  • 3 cups cooked and chopped chicken breasts (NOTE: I bought the chicken in the refrigerated section at Costco, which is the breast meat from their Rotisserie Chickens.  It’s a real time saver that helped this soup came together very quickly!)
  • 1 cup heavy cream
  • ¼ cup chicken broth (or water)
  • 3 Tablespoons cornstarch


In a large pot, add onion, carrots, celery and olive oil.  Sauté for 3 minutes until tender.

Add salt, pepper and chicken broth and bring to a boil.

Add Uncle Ben’s rice and cook until rice is tender.

Add chicken and cook another 3 minutes.

Add cream and cook for another 2 minutes.

To thicken, in a small bowl combine ¼ cup broth with 3 tablespoons cornstarch.  Add to pot and cook another 3 minutes.

NOTE:  I added two extra cups of cooked white rice because I like a thicker soup.  Next time I will add TWO boxes of Uncle Ben’s Long Grain and Wild Rice.



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