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Chicken and Wild Rice Soup

Source of Recipe

Southern Living Magazine (Carol Michael Hewitt, Texas)


Recipe Introduction

This happens to be my version of the recipe. Soup is the original one-dish meal. Sock up on supplies on your next trip to the grocery store and you'll have everything you need to take the chill off. Makes about 12 cups.

List of Ingredients

1 onion, chopped
1 cup chopped carrots
1 cup chopped celery
8 cups water (or chicken broth or half water and half broth)
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix (such as Uncle Ben's®)
1 (10-ounce) package frozen chopped broccoli
2 cups chopped cooked chicken
1 (8-ounce) loaf pasteurized prepared cheese product, cubed (such as Velveeta®).
1 (10 3/4-ounce) can cream of chicken soup, undiluted


Recipe

Saute´ onion, celery and carrots in a lightly greased Dutch oven over medium heat 5 minutes. Add water (or broth), seasoning packet from rice, broccoli, and chicken. Bring to a boil, and stir in rice; reduce heat, cover, and cook 5 minutes. Add cheese and soup; cook, stirring constantly, 5 minutes or until cheese melts.
Serve immediately.