Easy, tasty soup that is quick to fix especially if you have a well-stocked pantry. My daughter lived on this while in college. I adjusted the seasonings for our tastes. If you use homemade mushroom soup, it’s so much lower in sodium.
Servings: 4-6 ServingsPrep Time: 10 minutes Cook Time: 35-40 minutes
1 pkg long grain and wild rice mix
4 c water or broth
1 tsp salt ( I use less)
1 large carrot, chopped
1 ½ cup sliced celery
1 cup chopped onion
¼ tsp garlic powder
2 chicken bouillon cubes (don’t use if using broth)
10 ¾ oz can cream of mushroom soup
2-3 cups cut-up, cooked chicken
1. Prepare rice mix according to package directions. Set aside
2. In kettle, combine next 8 ingredients. Bring to a boil and simmer until vegetables are soft.
3. Stir some of the hot mixture into cream of mushroom soup to keep smooth. Then add to vegetable mixture. Add rice and chicken.
4. Heat thoroughly and serve.
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