Tuesday, October 20, 2009

Cream of Chicken and Wild Rice

This came out so yummy! And it only took less than 30 minutes to make! How nice is that? My baby girl didn't even have time to get fussy by the time I was done. I know most people wouldn't consider this recipe "from scratch" but I like to use certain commodities available to me to make life a little easier. You will see, in the future, that I am particularly fond of dry onion soup mix. It brings a world of flavor to anything from gravy, soup, pot pie, and even sour cream for dip!!!


-2 tbs butter
-1 small/medium yellow onion, diced
-2 boneless skinless chicken breasts
-1 large carrot, diced
-1 small celery stalk, diced
-2 medium cloves garlic, minced
-2 cans condenced cream of celery soup
-4 cans water, chicken, or vegetable broth
-1 package Rice-a-Roni Long Grain and Wild Rice original flavor
-1 package dried onion soup mix
-1/2 cup light cream or even milk

Melt butter in a soup pot on high heat. Add the onions and sauté till they become translucent. Add the cubed chicken and some salt and pepper and brown on high heat.

Add the carrot, celery and garlic and stir to coat. Pour in the condensed soup and the four cans of water or broth. Stir to keep the ingredients flowing. Pour in the Rice-a-Roni rice mix and the flavor packet, followed by the dried onion soup mix. Bring to a boil then reduce the heat and let the rice cook. The soup should thicken up as the rice cooks. When ready to serve, add the light cream/milk and serve.

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