Monday, March 26, 2012

Wild Rice Soup

Here is a recipe for a delicious soup that I made for dinner tonight!  I will post the Rosemary Bread recipe very soon because it was PERFECT with this soup!  

Wild Rice Soup

1 c. Wild Rice, cooked according to package directions
2 Chicken Breasts, diced
2 Ribs Celery
4 medium Carrots, sliced
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chicken broth
1 can mushrooms, optional
Reserved cooking water

Cook rice according to the package directions. Drain the excess water. While rice is cooking, simmer the carrots, celery and chicken in just enough water to cover. Simmer for about 15 minutes. Drain, reserving the water to add to the soup for thinning. Combine rice, chicken, carrots, veggies, cream soups and chicken broth. You will need to add water (Start with the veggie water, then add tap if you need to). How much water you add depend on how thick or thin you like your soup! I like it a little thicker so I add at least 1 can of water, usually about 2. Start small and slowly add. Simmer together until all is heated through. Enjoy!

As the soup sits, you may need to add more water/broth. The rice tends to continue to absorb the water.  

Source: A friend!


  1. This sounds so yummy and easy. Can't wait to try it. ~ Mary

  2. This looks great - perfect for a foggy day {we have a few of those around here!}. Can't wait to try it!



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