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Wild Rice and Chicken Soup

Recipes posted on February 22, 2011 11:08

2 1/2 cups chopped cooked chicken 2 cups sliced fresh mushrooms

2 medium carrots, shredded 2 ribs celery, sliced

1 can red fat, red sodium cream of chicken OR cream of mushroom soup

6 oz. pkg long grain & wild rice mix

5 cups red sodium chicken broth 5 cups water

Combine all, cover and cook on low for 6-8 hours.

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This is a good soup recipe. I cut the carrots in medium sized chunks, about 3/4 inch long. I also cut the celery in 1/2 inch pieces. I used the crock pot and cooked the soup for 8 hours on low. I am glad I left the vegetables in larger pieces because with the longer cooking time they would have been mushy if they were sliced in smaller pieces or shredded. Great flavor from the mushrooms.

The rice also was a bit mushy from the longer cooking time. I think that the next time I will make sure to cook it a shorter time.