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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My daughter relies on a boxed rice mix to get a head start on this rich and colorful soup, reports Janet Sawyer from Dysart, Iowa. She likes to serve it to friends after football games in autumn, but it's a favorite with our family anytime of year. Ingredients:
1 package (6 ounces) chicken and wild rice mix |
5 cups water |
3 cups frozen chopped broccoli, thawed |
1 medium carrot, shredded |
2 teaspoons dried minced onion |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 package (8 ounces) cream cheese, cubed |
1/4 cup slivered almonds, optional |
Directions:
1. In a large saucepan, combine the rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts).
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