I recently made this soup for a luncheon and I thought I would share it. It’s a fan/family favorite. When I asked my daughter what soup to make for this lunch, her quick response was the wild rice soup. She even had a similar one served at her winter wedding reception.
I don’t consider myself a cooking expert. This meal uses cans and mixes, which is my style of cooking. It’s easy, super simple, and it’s loaded with vegetables and is surprisingly pretty healthy.
I served it with the sister Shuberts rolls that you can buy at Walmart. This was a simple and delicious meal. It would be a great soup to bring to someone who needs a little pick me up.
Wild Rice and Chicken Soup
Ingredients
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 1 diced onion
- 1 cup fresh or canned mushrooms
- 2 cups raw diced chicken
- 5 cups chicken broth
- 5 cups water
- 2 boxes long grain and wild rice I like to use the Uncle Ben's brand
- 2 cans cream of chicken soup I like to use the low-fat Cambell's brand
Instructions
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Put the veggies, raw chicken, water, and chicken broth in a large pot and boil for about 10-15 minutes or until the chicken is cooked and the veggies are tender. Put the rice and seasonings in the pot. I usually turn the burner off and put a lid on the pot and let it sit for 30-45 minutes. Lift the lid and stir in the cream of chicken soup and it's ready to serve. Sometimes if its too thick I will add more chicken broth to get it to a nice consistency. You may need to add a little salt to taste.
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