Monday, November 23, 2009

Cheesy Chicken (or Turkey) & Rice Soup

My sister-in-law Stacey got us all hooked on this wonderful soup. Works great to use up leftovers from Thanksgiving or weekday meals. It also freezes well. It makes a big batch, so we eat on it for a couple of days or freeze half of it. If it thickens too much upon standing (rice absorbs liquid), just add a little chicken stock or milk to get the desired consistency.

1 c Diced celery
1 c Diced carrots
1/2 c Diced onion
2 T Oil
5 c Water
6.2 oz Quick cooking Long Grain Wild Rice w/season packet
2 c Chopped cooked chicken (or turkey)
8 oz Velveta, cubed
10 oz Chopped broccoli
1 can Cream of Chicken Soup

Sautee celery and carrots for 5 minutes in oil. Add water and seasoning packet. Bring to a boil.
Add rice, cover and cook for 5 – 10 minutes.
Add broccoli and chicken. Bring to a boil.
Add cheese and soup, stir constantly for 5 minutes.

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