Creamy Chicken Rice Soup

Recipe: Creamy Chicken Rice Soup
1 TBS olive oil
1 onion, chopped
3 carrots, peeled and finely sliced
3 ribs of celery, sliced
64 oz or more chicken stock
8 oz. cream cheese
1 can evaporated milk
1 box wild rice with the flavor packet
1 cup prepared white rice (great use for Chinese takeout rice)
2-3 cups cooked diced chicken
Heat oil in a large dutch oven. Add onion, carrots and celery and cook for 4-5 minuets until onions are translucent. Cut cream cheese into chunks and add to the veggies. Add the evaporated milk and chicken stock. Bring to a simmer for 5 minutes. Add the boxed rice and flavor packet. Cook until the wild rice is tender. Add prepared rice and diced chicken and heat through. Serve topped with crumbled cooked bacon or crunchy croutons.

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