Creamy Chicken-and-Wild Rice Soup
- 8 1/2
- 10 Min
- COOK TIME
- 15 Min
- READY IN
- 25 Min
Creamed chicken morphs into a velvety soup with additions of wild rice, mushrooms, and other savory flavors. This soup is a good option to serve up during the week for a quick, no-fuss supper.
What You'll Need:
3 (6.5-ounce) packages frozen creamed chicken
3 tablespoons butter
2 cloves garlic, minced
1 (6-ounce) package long-grain and wild rice mix, cooked
1 (4-ounce) can sliced mushrooms, drained
teaspoon coarsely ground black pepper
2 teaspoons chicken bouillon granules
What To Do:
Thaw creamed chicken in microwave at MEDIUM (50 percent power) 8 to 9 minutes.
Meanwhile, melt butter in a large Dutch oven over medium-high heat; add garlic, and saute until tender.
Reduce heat to medium, and stir in creamed chicken, rice, mushrooms, and pepper. Gradually stir in milk, and cook until thoroughly heated. Stir in bouillon granules.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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