Wednesday, June 22, 2011

Creamy Chicken Soup with Wild Rice

This soup can be thrown together in all of about 5 minutes (thanks to Thrive onions, celery and carrots that come already washed, chopped and peeled!) then simmers on the stove for as long as you want. The longer it simmers, the more delicious it will be!

3T Thrive Carrots
3T Thrive Celery
3T Thrive Onions
1c Chopped Chicken (I used leftovers)
1c Wild Rice
1/2t Garlic Powder (less if you aren't a huge garlic fan like me)
1/2t Italian Seasonings
6c Chicken Broth (I made mine from scratch, but you could use canned or bouillon cubes)
1 can Cream of Chicken with Mushrooms (feel free to use cream of whatever you have!)

Combine everything but the cream soup in a large pot and bring to a boil. Reduce the heat, cover and simmer for at least 30 minutes or until the rice is tender. Reduce the heat a little more before adding the cream soup and stir frequently so it doesn't boil (boiled cream soup = curdled cream. Ick!). Cook for 5 minutes or until heated through, the taste it and adjust the seasonings to your liking.

The Verdict: this soup was delicious! The vegetables had a great texture and the wild rice added a gentle nutty flavor. The addition of an Italian herb mix was perfect, but you could take this soup in a completely different direction by changing up the seasonings just a little. Annika finished her bowl without complaint (a rare occasion in this house - who knew pleasing a 5 year old palate could be so difficult) and the hubby declared it a "definite do over". Leftovers will make for a nice lunch tomorrow.


  1. I'm going to give that a try. It sounds delicious! Nice photos too, BTW.

  2. Thanks! I've always wanted to try my hand at food photography - now I have a really good excuse :)

  3. This sounds delish! I cant wait to try this...maybe tonight! Thanks for sharing!

  4. Yumm! I will try this too. Looks wonderful!


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