Creamy Chicken and Wild Rice Soup

I found this recipe on Jack and Jill's Kitchen. I have found a love for Wild Rice and decided yesterday with the snowy weather we needed soup.

This soup was a hit with my family. It was hearty and it was yummy. Had lots of great flavor and good yummy veggies!

I halved the recipe for my family and it was perfect. We had enough for us and leftovers for 2!

Creamy Chicken and Wild Rice Soup

(Jack and Jill's Kitchen)

• 10 cups water
• 10 bouillon cubes or 10 tsp chicken base ~ chicken base found at Costco!
• 4 chicken breasts ~ can be frozen too!
• 1 tsp salt
• 1/4 tsp black pepper
• 2 boxes Rice a Roni Wild Rice flavor
• 1 onion, finely chopped ~ I used the dried onions, which worked out great!
• 2 cups chopped carrots
• 1 cup celery, finely chopped
• 1 small can stems and pieces mushrooms ~ I didn't add!
• 2 cans cream of chicken soup

Fill your pot with water and bring to a boil.

Add chicken, onion, b0uillon, salt, and pepper and bring to boil. Reduce heat to medium and simmer about 25 minutes. Remove chicken pieces from the boiling broth after the 25 minutes. Use scissors or knife and cut or shred your chicken. Return chicken to the pot. The chicken should be cooked through.

Add the carrots, celery, mushrooms and boxes of rice (pour in the rice and seasoning packets that come along in the box). Cover and let simmer about 15 minutes more, until the veggies and rice are cooked.

Add the cream of chicken soups, turn up the heat and let it come to a boil. Once the soup is thickened (this takes just a few minutes after it comes to a boil again) it is ready to be served. ~ I added about 2 cups of hot water to this soup. The picture above was taken before the water was added. I wanted more of a soup, not a stew. I also found the seasonings to be really strong and the water softened it up alot! Just add how ever much hot water to make it the consistency you want. The flavors should still be strong enough!
YUMMY!!