CHICKEN WILD RICE SOUP
I got this from a Quick Cooking magazine and it has become a favorite. If you have leftovers, you may need to add additional water when reheating because it gets pretty thick after it is refrigerated. 3/5/10--I went back and looked at my original recipe. I tweaked this by upping the veggies, and I probably use more chicken as Hokies suggested. I usually am pretty sloppy with my measurements on this one, so feel free to add more than the one cup!
Provided by DeniseBC
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large sacuepan, combine water, entire contents of long grain and wild rice mix and dry soup. Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Stir in celery, carrots and onion. Cover and simmer for 10 minutes.
- Stir in chicken soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.
Nutrition Facts : Calories 154.1, Fat 7.8, SaturatedFat 2.2, Cholesterol 27.7, Sodium 711.7, Carbohydrate 11.4, Fiber 1, Sugar 2.5, Protein 9.8
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