Friday, August 27, 2010

Food Friday: Creamy Chicken & Wild Rice Soup

I finally tried a new recipe!!! Nick hasn't been feeling well this week and since the humidity finally dropped some, I decided that soup was in order! I found this on the Tasty Kitchen blog. We loved it and it is super easy to make.

Creamy Chicken & Wild Rice Soup

5 cups water
1 box (4.2 oz) Rice-A-Roni Long Grain & Wild Rice Mix
1 envelope (1 oz packet) Lipton's Chicken Noodle Soup Mix
1 cup Shredded or Chopped Cooked Chicken Breast (I just used one large can of chicken)
1 can (10.75 oz) Cream of Chicken Soup
1/4 cups diced Onion (optional)
1/2 cups diced Celery (optional)
1/2 cups diced Carrot (optional)

(I did not use any of the optional veggies this time)

Bring water to a boil. Add dry rice and soup mix and boil for 10 minutes. (I would add your veggies here too so they have a chance to soften) Add chicken breast and cream of chicken soup. Boil for 10 more minutes and season with salt and pepper. Serve immediately.

Notes: this is a great recipe if you want to rotate your canned chicken. Also, if you have a smaller family, feel free to double this recipe and freeze for leftovers later. It freezes really well!

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