Chicken and Wild Rice Soup |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley. Ingredients:
1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix |
2 boneless chicken breast halves, cooked and cubed |
3 cups chicken broth |
1 (16 ounce) package frozen pearl onions |
1 cup sliced mushrooms |
1 stalk celery, diced |
2 tablespoons chopped fresh parsley |
salt and pepper to taste |
1 cup half-and-half cream |
Directions:
1. Prepare rice mix according to package directions.
2. In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
3. For a thicker soup, stir in half-and-half and cook 5 minutes more.
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