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Chicken-and-Wild Rice Soup

Chicken-and-Wild Rice Soup

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.

Southern Living JANUARY 2004

  • Yield: Makes about 10 cups

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

Preparation

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.

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

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Chicken-and-Wild Rice Soup recipe

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