Chicken and Wild Rice Soup

Leftover rice and chicken are simmered with chicken broth, pearl onions, mushrooms and parsley before half-and-half is added in this quick, creamy soup.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 375 Calories

Ingredients

• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 3 cups chicken broth
• 1 stalk celery, diced
• 1 cup half-and-half cream
• 2 boneless chicken breast halves, cooked and cubed
• 1 cup sliced mushrooms
• 1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix
• 1 (16 ounce) package frozen pearl onions

Recipe Instructions

Step 1

Prepare rice mix according to package directions.

Step 2

In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.

Step 3

For a thicker soup, stir in half-and-half and cook 5 minutes more.