Chicken and Wild Rice Soup

SUBMITTED BY: Mary Cox PHOTO BY: Allrecipes

"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."

RECIPE RATING:

Read Reviews (2)

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PREP TIME	5 Min
COOK TIME	25 Min
READY IN	30 Min

SERVINGS

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Servings
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INGREDIENTS (Nutrition)

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

Prepare rice mix according to package directions.
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.
For a thicker soup, stir in half-and-half and cook 5 minutes more.

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REVIEWS

Reviewed on Feb. 10, 2004 by B.WATSEK

I used leftover turkey with this recipe. I was really easy and tasted pretty darn good. MORE

Reviewed on Oct. 17, 2006 by Mumsy'sCouchPotato

The pearl onions are a nice touch of unexpected sweetness! MORE

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Nutritional Information

Chicken and Wild Rice Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 390