Those of us from the upper Midwest are very familiar with Minnesota wild rice and probably have had several versions of chicken and wild rice soup. My son loves this particular version so much he requested it for his birthday lunch this week. I like to make it because I use store-bought rotisserie chicken which makes the cooking time even easier.
1 rotisserie chicken, cooked meat removed and cubed
3 stalks celery, chopped
3 green onions, chopped
1 cup wild rice, rinsed and drained
3 14. oz cans reduced-sodium chicken broth
1 can cream of chicken and herb soup
freshly ground pepper
In a large soup pot combine celery, onion and wild rice and 2 cans of broth. Season with freshly ground pepper. Bring to a boil, then cover and reduce heat. Simmer for 45 minutes. Add cubed cooked chicken, another can of broth and cream soup. Stir and warm for another 15 minutes. This recipe has been adapted from Chicken and Wild Rice Soup recipe published in Midwest Living Magazine.
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