Chicken Rice Soup

• 4 pieces skinless chicken (2 legs, thighs and breasts is a suggestion)
• 4 c. water
• 1/2 chopped onion (small)
• 2 carrots, peeled and sliced
• 1/2 c. sliced fresh mushrooms
• 2 chicken bouillon cubes
• 1 box Uncle Ben's original recipe wild rice
• 1 c. uncooked long grain white rice
• 1 can cream of celery soup
• 1 can cream of chicken with herbs

1. Cook chicken in water. Take chicken out when cooked and cut up into pieces. Add to broth the onion, carrots, mushrooms, bouillon cubes and 1 box Uncle Ben's original recipe wild rice. Pour all ingredients into stock. Boil 1 cup long grain white rice until rice is tender.
2. Add cream of celery soup and cream of chicken with herbs. Fill both cans with water and add to thin out the soup to achieve desired thickness. Heat up again. Add salt and pepper or favorite seasonings if you want spicier soup.

chicken, water, onion, carrots, mushrooms, chicken bouillon cubes, uncle bens, long grain white rice, cream of celery soup, cream of chicken with herbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111359 (may not work)