I know it’s not polite to pat myself on the back, but THIS was good! At least we loved it. Another one of those, let me rummage through the cupboards and see what I can find successes!
It was COLD and snowy today, so I declared it a soup day and in my opinion, this soup was just about perfect. Or maybe I was just in the mood for a cozying up with a bowl of creamy goodness, rolls, and a mug of liquid chocolate bliss (AKA hot chocolate with Hershey’s candy cane kisses melted in).
Creamy Chicken and Wild Rice Soup
- 1-2 boneless skinless chicken breasts (cut into small chunks)
- finely chopped onion, celery, and carrot (maybe 2 cups total?)
- 1 cup uncooked long grain and wild rice blend
- 4 cups water
- 2 cans cream of chicken soup
- salt and pepper to taste
- additional herbs, if desired (such as rosemary, parsley)
In a stockpot, saute vegetables and chicken until almost done. Add water, soups, seasonings, and rice. Simmer until rice is cooked, about 20 minutes.
We ate the soup with crescent rolls. My kids loved helping roll them out. So they weren’t as pretty as they could have been, but they were so proud and gobbled them up!
Yum. Jared took the kids out to play in the freshly fallen snow while I cooked. When they came in he hovered over the stove in anticipation, so I knew it would be good! The wild rice and vegetables added great texture and it was creamy and comforting. A definite “make again.”