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Chicken and Wild Rice Soup


"Using leftover chicken breasts and leftover packaged wild rice dinner, plus a few additions makes a great soup! Pretty if garnished with some finely shredded carrots sprinkled on top along with a pretty sprig of parsley."
Original recipe yield: 4 servings.
Prep Time:
5 Minutes
Cook Time:
25 Minutes
Ready In:
30 Minutes
Servings:
4

INGREDIENTS:

  • 1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
  • 2 boneless chicken breast halves, cooked and cubed
  • 3 cups chicken broth
  • 1 (16 ounce) package frozen pearl onions
  • 1 cup sliced mushrooms
  • 1 stalk celery, diced
  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 1 cup half-and-half cream

DIRECTIONS:

  1. Prepare rice mix according to package directions.
  2. In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
  3. For a thicker soup, stir in half-and-half and cook 5 minutes more.