Chicken-and-Wild Rice Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you don't have cooked chicken on hand, bone and chop a deli-roasted chicken. One chicken will yield about 3 cups chopped cooked chicken - freeze 1 cup for another use. Ingredients:
1 small onion, chopped |
1 cup shredded carrots |
5 cups water |
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix |
1 (10-ounce) package frozen chopped broccoli |
2 cups chopped cooked chicken |
1 (8-ounce) loaf pasteurized prepared cheese product, cubed |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
Directions:
1. Sauté onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes. Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.
2. Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe.
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