Creamy Chicken-and-Wild Rice Soup

By carvalhohm2

Ingredients

• 3 (6.5-ounce) packages frozen creamed chicken
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 (6-ounce) package long-grain and wild rice mix, cooked
• 1 (4-ounce) can sliced mushrooms, drained
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 cups milk
• 2 teaspoons chicken bouillon granules

Preparation

Step 1

Thaw creamed chicken in microwave at MEDIUM (50 percent power) 8 to 9 minutes.

Meanwhile, melt butter in a large Dutch oven over medium-high heat; add garlic, and saute until tender.

Reduce heat to medium, and stir in creamed chicken, rice, mushrooms, and pepper. Gradually stir in milk, and cook until thoroughly heated. Stir in bouillon granules.

Makes 8 1/2 cups