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June 4, 2008

Creamy Chicken Vegetable Wild Rice Soup

*From Picky Palate

2 Tablespoons extra virgin olive oil
1 medium white onion, finely chopped
4 large carrots, peeled and sliced
4 Cups fresh baby spinach, coarsely chopped
3 cloves fresh garlic, minced
2 cans chicken broth
1 can cream of chicken soup
1 can cheddar cheese soup
¾ Cup milk or heavy cream
2 Cups cooked shredded chicken breast
1 Cup cooked wild rice (I got mine from Trader Joes, precooked)
Pinches of salt and pepper to taste

Place oil into a large dutch oven or large pot over medium heat.
Saute onion, carrots and celery for 8-10 minutes or until softened.
Stir in garlic for 1 minute
Add chicken broth, soups, milk, chicken, salt and pepper, and cooked rice.
Heat for 5 minutes, stirring frequently, until heated through. Serve and enjoy!

1 comment:

Dixie said...

You write very well.