ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Wild Rice Soup

Yield Makes about 10 cups
If you don't have cooked chicken on hand, bone and chop a deli-roasted chicken. One chicken will yield about 3 cups chopped cooked chicken - freeze 1 cup for another use.

Ingredients

  • 1 small onion, chopped
  • 1 cup shredded carrots
  • 5 cups water
  • 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
  • 1 (10-ounce) package frozen chopped broccoli
  • 2 cups chopped cooked chicken
  • 1 (8-ounce) loaf pasteurized prepared cheese product, cubed
  • 1 (10 3/4-ounce) can cream of chicken soup, undiluted

How to Make It

  1. Sauté onion and carrots in a lightly greased Dutch oven over medium heat 5 minutes. Add 5 cups water, seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts. Serve immediately.

  2. Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Rice Fast Cook Recipe.