#89 Soothing Creamy Chicken and Wild Rice Soup

I absolutely love Panera Bread Company’s Chicken and Wild rice soup. It exudes such delicious and soothing warmth that I can make a whole meal of one bowl of this luscious soup. The weather these days has been unpredictably sloppy ---some days get so warm you would not need a coat and then the windchill hits me the very next day. So I brewed this soup at home and came up with a way to enrich it to another level of heartiness. The secret is just plain old condensed cream of mushroom soup ---although the results were magical and cosy for any “last pangs of winter”. Even R seemed to enjoy the light dinner!!

Ingredients:

Chicken Broth- 6 cups

Water-1 cup

1 Cooked boneless chicken breast half shredded.

1(4.5 ounce) package quick cooking long grain and wild rice

With seasoning package.

Carrot-1 chopped fine

Celery- 1 stalk chopped fine

Mushrooms-10 sliced

Cream of Mushroom condensed soup- 1 can

Salt and pepper to taste

Method:

1. In a large pot sauté the carrot, celery and mushrooms for 1 minute.
2. Combine broth, water and let it boil. Add the rice and seasoning.
3. Cover and let cook until the rice is almost done.
4. Add the chicken, salt, pepper and the condensed soup. No additional water is needed.

Cook for an additional 15 minutes until the chicken and cream are well incorporated