Wednesday, January 13, 2010

Chicken and Wild Rice Soup

Awhile ago, we were invited to a friends house for dinner and she served this soup with sliced french bread toasted with shredded cheddar cheese on top. It was delicious! Here is the recipe, my adaptations are to the side in italics. It is very easy and made two full meals for our family. When I made it last week, it fed 4 adults and 4 kids, with my changes of course.
Chicken and Wild Rice Soup
slightly adapted from Katie

5 2/3 cups water
1 package (4.3 ounces) long grain and wild rice mix (I usually use Uncle Ben's)
1 envelope chicken noodle soup mix (near the dry soups)
1 celery rib (chopped) (I used 2.)
1 medium carrot (chopped) (I use 3.)
1/3 cup chopped onion (I use half of an onion.)
2 cans cream of chicken soup (Click here for a substitute. Just double the recipe.)
1 cups cubed cooked chicken (I use 1 1/2 -2 cups. This is a great recipe for all that shredded chicken you already have stocked in your freezer.)

In large saucepan, combine the water, rice with contents of seasoning packet and soup. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in celery, carrot and onion. Cover and simmer 10 minutes.

Stir in cream of chicken soup and cooked chicken. Cook 8 minutes longer or until the rice and vegetables are tender.

To make the bread:
cut french loaf into slices. Spread with a small amount of butter and sprinkle cheddar cheese on top. Toast in preheated oven, 350, for 5 minutes, or until cheese is melted and bread is slightly toasted.


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