Don't eat this if you are on a diet, watching your cholesterol, or just don't want to die happy.
|Go buy this stuff|
Creamy Chicken and Wild Rice Soup
2 chicken breasts, boiled, deskined, deboned, and shredded. Reserve broth.
4 to 6 cups of reserved chicken broth
1 box of long grain and wild rice with seasoning packet
2 cans cream of chicken soup
1 pint of heavy cream
4 ounces of cream cheese
Bring 4 cups of broth and chicken to a boil. Add rice and seasoning packet. Simmer until rice is mostly tender, about 8 to 10 minutes. Add cream of chicken soup. Stir until soup is mixed thoroughly. Continue simmering until rice is fully cooked. Add cream cheese, stir until it is mixed into the soup. Add the heavy cream. Bring back to a simmer. If the soup is too thick, add more broth.
You can add shredded or diced carrots to this as well. It is very, very tasty.
Serve with cresent rolls, yeast biscuits, or crackers.
|Or serve in a Panera bread bowl...|
To freeze this soup, cook the chicken, chicken noodle soup, and rice together until the rice is about halfway done. Freeze the soup base at this point. Then to prepare, simply thaw and continue cooking per the regular instructions.