Creamy Chicken & Wild Rice Soup
- 5 cups Water
- 1 box (4.2 Oz. Box) Rice-A-Roni Long Grain & Wild Rice Mix
- 1 envelope (1 Oz. Packet) Lipton's Chicken Noodle Soup Mix
- 1 cup Shredded Or Chopped Cooked Chicken Breast
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1/4 cups Diced Onion (optional)
- 1/2 cups Diced Celery (optional)
- 1/2 cups Diced Carrot (optional)
- Bring water to a boil. Add dry rice and soup mix and boil for 10 minutes. (I would add your veggies here too so they have a chance to soften.) Add chicken breast and cream of chicken soup. Boil for 10 more minutes and season with salt and pepper. Serve immediately.
- Notes: this is a great recipe if you want to rotate your canned chicken. Also, if you have a smaller family, feel free to double this recipe and freeze for leftovers later. It freezes really well!
water, mix, us chicken, chicken, cream of chicken soup, ubc, celery, carrot
Taken from tastykitchen.com/recipes/soups/creamy-chicken-wild-rice-soup/ (may not work)