Chicken and Wild Rice Soup

Chicken and Wild Rice Soup (Serves 12)

3 chicken thighs or 1 boneless skinless chicken breast cooked and cubed.

2 tbsp olive oil

3 stalks of celery, chopped

1/2 medium onion, chopped

3/4 cup chopped carrots

2 cans cream of mushroom soup (condensed)

2 cans of cream of chicken soup (condensed)

10 cups of water

3 chicken bouillon cubes

2 boxes of Rice a Roni Wild Rice (uncooked)

In a large dutch oven or pot, saute the veggies in the olive oil, until tender.  Add the water, bouillon cubes, and rice (including seasoning packet) and bring to a boil.  Turn down to a simmer and cook until rice is tender, but not done, approximately 15 min.  Add the soup one can at a time, stirring well after each addition.  Add the chicken and cook until the soup and chicken are heated through and there are no lumps, approximately 15 minutes.  

Serve with bread or salad.