Soup is one of my favorite meals, but Ry doesn't believe soup is a meal but an appetizer, however this soup is one that satisfies us both, giving me the soup and him a filling meal since it is so thick!
This recipe is very forgiving and I change it all the time to add what we have but this is the basic soup I have come up with:
Chicken with Wild Rice Soup
2-3 chicken breasts; cooked and diced
1 small onion; diced
1 pkg wild rice (cooked according to the directions) -I use Rice a roni wild rice
2 cans cream of chicken soup
1 c milk
1 can evaporated milk
1 lb shredded cheese (cheddar,colby jack etc)
1 large potato
2-3 small carrots
Dice potato and carrots. Place in a 400 degree oven for 20-25 minutes with a drizzle of oil and salt and pepper or grill seasoning. Cook until tender. Cook rice and chicken. In stockpot combine chicken, potatoes, carrots and diced onion. Add rice, cream soups, milk and evaporated milk.Heat until warm. If its too thick add chicken broth until desired thickness. Add cheese and heat until melted.
2-3 chicken breasts; cooked and diced
1 small onion; diced
1 pkg wild rice (cooked according to the directions) -I use Rice a roni wild rice
2 cans cream of chicken soup
1 c milk
1 can evaporated milk
1 lb shredded cheese (cheddar,colby jack etc)
1 large potato
2-3 small carrots
Dice potato and carrots. Place in a 400 degree oven for 20-25 minutes with a drizzle of oil and salt and pepper or grill seasoning. Cook until tender. Cook rice and chicken. In stockpot combine chicken, potatoes, carrots and diced onion. Add rice, cream soups, milk and evaporated milk.Heat until warm. If its too thick add chicken broth until desired thickness. Add cheese and heat until melted.
There have been times when I have needed to make this soup quickly and haven't had time (or maybe haven't had potatoes) so instead of roasting the potato I just add a can of cream of potato soup and then add a little grill seasoning to the mixture so a little extra flavor is added.
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