Sunday, November 7, 2010

Creamy Chicken and Wild Rice Soup

Recipe from Jamie Cooks it up

1 large pot full of water
4 chicken breasts (you can start with frozen
10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 small cans mushrooms
4 cans cream of chicken soup

Fill a large pot with hot water add the chicken, onion, bullion,
salt, and pepper and bring to a boil. Reduce heat to medium
and simmer about 25 minutes.
Take chicken breast out of the pot, and shred it up. Put shredded
chicken back in the pot. The chicken should be cooked through.
Add the carrots, celery, mushrooms and boxes of rice (pour in the
rice and the seasoning packets that come along in the box). Cover
and let simmer about 15 minutes more, until the veggies and rice
are cooked. Add the cream of chicken, turn up the heat and let it
come to a boil. Once the soup is thickened just a bit it is ready to eat.

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