Chicken (Or Turkey) Rice Soup- Not Creamy

• 2 quarts chicken or 2 quarts turkey stock
• 3 -4 carrots, chopped
• 2 stalks celery, chopped
• 1 leek, slices (white and light green only)
• 1 12 cups corn (frozen or canned is fine)
• 28 ounces diced tomatoes, drained
• 2 whole chicken breasts
• 1 12 cups wild rice
• bouillon
• black pepper
• creole seasoning
• salt

1. Bring stock to a boil, add chicken, celery, carrot and leeks.
2. bring back to a boil and simmer for about 40 minutes until chicken is cooked through.
3. remove chicken and add corn and tomatoes.
4. when chicken is cooled to touch chop it and return it to the soup.
5. add bouillon if your stock was not flavorful enough and season to taste with pepper, salt and creole seasoning (or see subs up top).
6. add wild rice blend and heat through.

chicken, stalks celery, corn, tomatoes, chicken breasts, wild rice, bouillon, black pepper, creole seasoning, salt

Taken from www.food.com/recipe/chicken-or-turkey-rice-soup-not-creamy-402419 (may not work)