Wild Rice and Chicken Soup

By myangelsc86

Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this recipe, but chicken thighs, with more moisture from fat, slow-cook the best

Cook: 6 to 8 hours on low or 3 to 4 hours on high
Prep: 20 minutes

Ingredients

• 2-1/2 cups chopped cooked chicken
• 2 cups sliced fresh mushrooms
• 2 medium carrots, coarsely shredded
• 2 stalks celery, sliced
• 1 10-3/4-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
• 1 6-oz. pkg. long grain and wild rice mix
• 5 cups reduced-sodium chicken broth
• 5 cups water
• Celery leaves (optional)

Preparation

Step 1

1. In 5- to 6-quart slow cooker, combine cooked chicken, mushrooms, carrots, celery, cream of chicken soup, rice and the contents of the rice seasoning packet. Gradually stir in chicken broth and the water.

2. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Garnish with celery leaves, if you like. Makes 8 to 10 servings.