Chicken and Wild Rice Soup
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 medium cloves garlic, minced
- 2 medium carrots, cut into half moons
- 2 ribs celery, finely diced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 10-ounce can cream of mushroom soup
- 2 teaspoons Italian seasoning
- 2 teaspoons chicken bouillon granules
- 3 cups chicken broth
- 2 cups wild rice, cooked
- 3 cups chicken breast, cooked and cubed
- In a large pot, warm the olive oil
- Add the garlic and onion, sprinkle with salt and pepper
- Cook 3-4 minutes until the onions soften
- Add the carrots, celery, and bay leaves and cook another 3-4 minutes
- Pour in the soup, broth, and Italian seasoning
- Add the chicken bouillon and stir until dissolved
- Add the chicken and rice then bring everything to a boil
- Taste and adjust seasoning as needed
- Reduce to a simmer for 15 minutes then serve
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/weekend-vibes-01122018/
3.5.3229