Chicken with Wild Rice Soup



2 T. olive oil
1 small onion, chopped
1 cup shredded carrots
5 cups water
1 (6.2 oz.) pkg long grain and wild rice
1 (10 oz.) pkg chopped broccoli
2 cups cooked chicken, diced
1 (8oz.) container Velveta Cheese (I just use grated cheddar)
1 can cream of chicken soup


Saute onions in olive oil. Place all ingredients in soup pot except cream soup and cheese. Cook until vegetables are tender and rice is done, at least 30 minutes on medium low. Add soup and stir until well mixed. Add cubed cheese. Heat thoroughly until all is blended. NOTE: I use a crock pot and add all ingredients including uncooked chicken thighs except the cream soup and cheese and cook on low for 6 hours. Remove chicken and bone and chop. Return to pot and add soup and cheese and mix till well blended. Continue cooking for additional 30 minutes. Serve in a bread bowl. Use any bakery bread that is round and soup-bowl sized. Slice off top, scoop out center. If not crusty, heat in oven for 5-10 minutes. Cool slightly and butter well the inside of bread bowl to form a seal to keep the soup from making the bread soggy. Very pretty serving option and goes well with a salad for a nice dinner, even for company.

WTVY-TV 285 N Foster Street Dothan, AL 36303 334-792-3195
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.