Monday, September 13, 2010

Creamy Chicken and Rice Soup

2-3 chicken breasts, cubed
3 large carrots, peeled and sliced
3 stalks of celery, chopped
1 carton of chicken stock
salt to taste

bring to a boil, then turn down the heat to medium. meanwhile cook:

2 packages of wild rice (1.5 c rice, 3c water)

when rice is done and veggies are soft add the rice to the soup. add:

2 cans cream of chicken soup

stir until dissolved. let simmer together another 5-10 minutes, then serve.

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