18 October, 2011

Creamy Chicken Soup with Wild Rice and Autumn Vegetables

It's not really a pretty soup but it tastes DELICIOUS!
3 stalks of celery, diced very fine
1/2 onion, diced very fine
2 medium carrots cut in slivers
2 T butter (I used real)
1 T olive oil
1 large boneless, skinless chicken breast or 2-3 boneless skinless thighs (I cooked mine in my microwave roaster for 7 minutes)
2 chicken boulion cubes
5 cups water
1 can cream of chicken soup
1 box Uncle Ben's Original Long Grain and Wild Rice (already prepared per box instructions)
1 tsp. salt
1 tsp. pepper
1/2 tsp garlic salt
1/2 tsp.Mrs. Dash Original
Sautee the onions, celery and carrots in butter and oil until onions just begin to carmelize - about 15 minutes or so on med/hi heat. Add salt, pepper, garlic salt and Mrs. Dash. Add water and boullion cubes and allow to come to a full rolling boil. As this is boiling - for about 20-25 minutes - prepare your chicken breast and Uncle Ben's rice. Cut chicken into small cubes/chunks after it's been cooked. Add cream of chicken soup and allow to boil until it is no longer lumpy. Add in the prepared rice and chicken. Let soup lightly boil for about 30 minutes to combine flavors.
This would be delicious served with a crusty bread!
Makes approximately 5 hearty bowls of soup. (If you are feeding a family of more than 4, I'd suggest to double the recipe.) If your family likes mushrooms, I think it would be good to do one can cream of chicken and one can cream of mushroom soup.

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