Creamy Chicken and Wild Rice Soup

Bring on the chill of an Autumn evening. Bring on the comfort of a beautiful bowl of soup. My favorite time of the year has to be fall. The days are still warm enough to take long strolls through the neighborhood, while the nights are cool enough to welcome dinners that warm you to the bone. Soups. Gotta love soups.

I like shortcuts in the kitchen so long as that shortcut doesn’t mean I need to sacrifice flavor. Okay, so Rice-a-Roni might not be the healthiest rice in the world, but it sure is good as part of a soup. Canned chicken? You bet, especially when you’ve got all sorts of other yummy things going. Creamy cream cheese, broccoli florets, carrots – it’s all there.

Tell you what – I’ll make the soup, you can warm the bread and we can chat about simply anything and everything. Sounds like the perfect evening to me.

Creamy Chicken and Wild Rice Soup
1 large Carrot, grated
1/2 White Onion, diced
1 box Rice-a-Roni Long Grain and Wild Rice
5 cups Chicken Broth or stock
2 cups Broccoli Florets
2 can Cream of Chicken Condensed Soup
8 oz Cream Cheese, softened
4 cans Chicken White Meat, diced

Peel and grate carrot. Set aside. Peel and dice half of a white onion. Set aside.

In a soup pot, bring rice, seasoning packet, broth, carrots, onions and broccoli to a boil.

Reduce heat, cover and simmer 20 minutes.

Uncover, stir in cream of chicken soup, cream cheese and chicken meat. Return to a gentle simmer, and cook uncovered until cream cheese is melted and the rice is tender, about 10 more minutes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen