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16 February, 2016

Cream of Chicken and Wild Rice Soup

Posted in : Freezer Friendly, From the Pantry, Make Ahead, Soup on by : Pamela Reynoso

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Lately there is a big push for ‘Farm to Table’ style cooking.  This is where you use fresh, local ingredients as much as possible.  My family has been cooking that way for my whole life.  It wasn’t until recently that I discovered cooking with cans! ( I’m always on the wrong path!)

So needless to say, I use a can in this recipe.  This recipe is filled with fresh vegetables and homemade stock. You can get the same creaminess from scratch but for a quick way I added a can.   This does look like a long list of ingredients but t didn’t seem that way when I was putting it together.

What You Need:

2 Tablespoons Olive Oil

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

1 Cup Chopped Carrots

1 Cup Chopped Celery

1 Small Onion, Chopped

3 Minced Garlic Cloves

2 Chicken Breasts

2 Cups Chicken Stock

2/3 Cup Uncooked Wild Rice

 

1 Can of Cream of Chicken Soup

 

What To Do:

Heat the olive oil in a large pot.  Add the carrots, celery, onions, and garlic. Sprinkle with salt and pepper and saute for 10 minutes.  Add the raw chicken and stock to the pan and simmer for 10 minutes.  Remove the chicken from the pan and cut into cubes.  Stir the rice into the stock, cover, and simmer for about 20 minutes.  Stir in the can of soup along with the chicken.  You may need to add more stock to help thin out the soup.