If you haven’t figured out by now, I love soup. I’m sure my regular readers are thinking, “another soup recipe?” I’m sorry, I can’t help it. Even though we eat it year-round, this time of year just screams soup to me. Thankfully, my family doesn’t mind and they enjoy it also.
Chicken Broccoli and Wild Rice Soup
Slightly adapted from Taste of Home
Yield: 8 servings
1 pkg. (6 oz.) chicken and wild rice mix
5 cups chicken broth or water
2 cup fresh broccoli, chopped (or a 10 oz. box frozen, chopped broccoli, thawed)
1 medium carrot, shredded
1 small onion, chopped
1½ cups finely chopped, cooked chicken
1 pkg. (8 oz.) cream cheese, cubed
In a large saucepan, combine the rice, contents of the seasoning packet and water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in the chicken, condensed soup and cream cheese. Cook and stir until the cream cheese has melted. Serve.
I hope you enjoy!
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