not to us

Ingredients:

3 lg. boneless, skinless chicken breasts28 oz. chicken broth (or 4 c. water)28 oz. additional chicken broth1 T. butter3 md. celery stalks, chopped (a little smaller than bite-size)3 md. carrots, shredded (yes, shredded)1 sm. onion, minced1 garlic clove, minced2 boxes Uncle Ben's Original Recipe Long Grain and Wild Rice2 (10 3/4 oz.) cans Cream of Mushroom Soup

Directions:

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.

Okay, so the first thing you want to do is cook your chicken.  I boil my chicken in broth, but water will work just as well.  Trim all the fat off your breasts.  Put 28 oz. broth and chicken breasts in a large soup pot, and bring to a boil.  Reduce the heat to Medium-High, and boil for 20 minutes (fresh breasts) or 30 minutes (frozen breasts.)  When the breasts are cooked, tear them into large shreds, then chop the shreds into bite-size pieces.

Add the additional 28 oz. chicken broth to the left over liquid from cooking the chicken.  Bring to a boil and add the butter, veggies, rice, and seasoning packets.  With the heat setting on high, bring the mixture back up to a rolling boil, then reduce the setting to medium-low and let the mixture simmer for 20-25 minutes until the veggies are soft and the rice is tender.

As soon as the veggies and rice are ready, add the chicken and cream of mushroom soup.  Use a whisk to mix the soup together completely.  Cook on medium for another ten minutes to bring the new ingredients up to temp.

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

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