Chicken and Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth. Ingredients:
1 onion, chopped |
1 cup chopped carrot |
1 cup chopped celery |
8 cups water (or chicken broth or half water and half broth) |
1 (6 1/4 ounce) package fast-cooking long grain and wild rice blend (such as uncle ben's®) |
1 (10 ounce) package frozen chopped broccoli |
2 cups chopped cooked chicken |
1 (8 ounce) package processed cheese, cubed (such as velveeta®) |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
Directions:
1. Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes.
2. Add water (or broth), seasoning packet from rice, broccoli, and chicken.
3. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes.
4. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
5. Serve immediately.
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