Monday, April 18, 2011

Chicken Wild Rice Soup

This recipe is so easy-peasy, it's embarrassing.  But it's also so good, you'll want to make it time and again! Thanks to my good friend, Liz, the cook extraordinaire, for passing it along.

Chicken Wild Rice Soup

Breast of Roasted chicken you buy at the grocery store; cut into chunks
2 packages of Uncle Ben's or Rice-A-Roni "White and Wild Rice Mix"
6 cups water
3 chicken bouillon cubes (or I use 1 Tablespoon of  "Superior Touch Better Than Bouillon Soup Base; Chicken Flavor)
1/2 cup carrots; cut up
1/2 cup celery; sliced
1/4 cup onion, diced (Note the photo is with green onions, but you can use any you desire)
1 quart non-fat half and half
Salt/Pepper to taste

**This recipe can be cut in half if you don't care to have leftovers.


Put the rice and seasoning packets, carrots, celery and onion in your soup pot with 2 Tablespoons of butter.  Saute until onion is translucent. Pour all but the half and half into the pot and simmer for and hour. Just prior to serving add the half and half and heat to serving temperature.


Serve with crusty bread.

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