Creamy Chicken and Wild Rice Soup

www.jamiecooksitup.blogspot.com
Time: 1 hour

Servings: About 15 main course servings.
Recipe from Kristine Anderson

1 large pot full of water
4 chicken breasts (you can start with frozen..love that!)
10 bullion cubes
1 t salt
1/4 t freshly ground pepper
2 boxes Rice a Roni wild rice flavor
1 onion chopped
1 1/2 C carrots chopped
3/4 C celery chopped
2 sm cans mushrooms
4 cans cream of chicken soup (I use the 98% fat free)



1. Fill up your large pot with hot water add the chicken, onion, bullion, salt, and pepper and bring to a boil. Reduce heat to medium and simmer about 25 minutes.
2. Stab each chicken breast with a fork, lift out of the pot, and use scissors to cut/shred it up. Put shredded chicken back in the pot. The chicken should be cooked through.
3. Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and the seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.
4. Add the cream of chicken, turn up the heat and let it come to a boil. Once the soup is thickened just a bit (just a few minutes after it return to a boil) you are ready to eat.
This goes great with my Easy and Fast Breadsticks. Enjoy!
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