1. Saute onion, celery and carrots in butter for 5 minutes in a large soup pot.
2. Add water, stock, soup, rice and seasoning packet. Bring to a boil and then simmer 30-40 minutes until rice is tender. 3. Add chicken and heat through.
4. Add half and half and simmer 5-10 minutes more.
** Can be made earlier in the day and refrigerated. Upon reheating add some more stock to thin out.
** Variation: Use Wild Rice mixture with mushroom flavor and chopped fresh mushrooms
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