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Creamy Chicken and Wild Rice Soup


4 medium sized boneless, skinless chicken breasts
3 c. chicken broth 
4 md. celery stalks, chopped (a little smaller than bite-size)
3 md. carrots, shredded (yes, shredded)
1 sm. onion, diced
4 c. cooked long grain and wild rice (I use 2 boxes of Uncle Ben's with the seasoning packets.)
2 (10 3/4 oz.) cans Cream of Mushroom Soup
1 1/2 c. milk
2 t. seasoned salt
2 t. regular salt
1 t. black pepper
1 t. ground mustard


This is kind of a labor intensive soup, but you can pre-cook your chicken and chop your veggies the day before.  In fact, you might even be able to cook your chicken, chop your veggies, and bag them up in freezer bags.  You could pop those puppies in the freezer, then you could assemble this soup quickly later on.

Trim all the fat off your chicken breasts.  Place the chicken and broth in a large pot and bring to a boil.  Reduce the heat to Medium-High, and boil for 15 minutes (fresh breasts) or 20 minutes (frozen breasts.)  At that time, add the veggies and boil for another 10-15 minutes.

Turn off the heat, pull out the chicken, and shred it.  If you'd like smaller pieces of chicken, just chop the shreds into bite-size pieces.

Then, put the chicken back in the pot along with the (cooked) rice, soup, milk, and spices.  Bring everything up to a boil one last time, then lower the heat to medium and cook for 5-10 minutes.

Now, you're ready to feast!  :)

This soup would be really yummy served with any sort of homemade bread or rolls.

It makes *quite* a bit of soup!  :)  Enjoy!