Friday, October 22, 2010

Broccoli, Chicken and Wild Rice Soup

This is a wonderfully comforting meal.  This is a creamy soup that has a lot of flavor and color.   It's a great way to use leftover turkey after Thanksgiving.


1 6oz box of long grain wild rice mix                     1.00
   (don't be tempted to use two boxes...
            it's a disaster!)
1 bag frozen baby broccoli florets                         1.78
2 carrots--peeled and shredded                             .40
1 onion--chopped                                                      .40
3 C chicken cooked and chopped                           3.84
                (equally tasty with turkey)
1 can reduced fat cream of chicken soup                .78
4 oz reduced fat cream cheese                                 .60
1 tsp chicken base or one chicken bullion cube      .10
salt, pepper, and all purpose seasoning to taste
7 C water


In a large saucepan mix rice, water, seasoning packet  and chicken base/bullion and bring to a boil. Cover and simmer for 10 min.  Add broccoli, carrot and onion and cover.  Simmer 10 min.  Stir in cream of chicken soup and cream cheese.  Add in chicken and warm through.  Taste and add salt, pepper and all purpose seasoning to taste. 

This makes a great meal to cuddle up with on a cold evening and a great meal to bring to a friend that just had surgery or a baby.  I made 3 meals for $2.96 each. 

 This soup would also taste great with a little diced red pepper and sweet corn.  Yum!  I hope you give this a try.

Christie aka Keeza