Creamy Soups are the ultimate comfort food! This Creamy Chicken & Wild Rice Soup is so easy to make and really hits the spot on a cold day. Serve it with some of my Amazing Herbed Breadsticks or my Beautiful Braided Bread and you have a delicious, comforting meal! The kids will like it and they won’t even know they are eating veggies!
Here’s how to make it:
2 ribs celery, chopped
1 small-medium zucchini, diced
1 8 oz. pkg. fresh mushrooms, thinly sliced
1 tablespoon dry onion
1 pkg. Long Grain & Wild Rice with seasoning packet (like Rice a Roni)
6 cups water
1 chicken boullion cube
In a large pot, bring to a boil, then reduce heat and simmer for 10 minutes.
½ bag frozen peas & diced carrots (thawed)
1 can cream of chicken soup (do not dilute)
1 can cream of mushroom soup (do not dilute)
Simmer for 5 more minutes or until rice and vegetables are tender.
Just before serving, add:
½ of an 8 oz. pkg cream cheese
1 – 2 cups diced, cooked chicken (Costco rotisserie chicken is good! or you can use my instructions for Perfectly Cooked Chicken, Click HERE.)
Stir gently until cream cheese melts and soup is heated through. (Do not boil once the cream cheese has been added.) If needed, re-warm it on low heat.
(You can actually add whatever vegetables you like to this soup!