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IMG_4023This soup is creamy, filling, rich, and delicious. Oh, did I mention easy?  Perfect for a crowd or a buffet, this soup is a favorite.  Even better, it is just right for dinner and the extras freeze great. The recipe easily adapts to a crock pot. Use fat-free milk and stock for a low-fat soup. The flavor is so good, you will be impressed with your healthy soup!

 

 

1 – 6 oz. package chicken & wild rice mix (This is not a soup mix, but an entree mix.)

4 cups chicken stock

4 cups fat-free milk*

1-cup water

1 – 2 cups diced, cooked chicken

1 cup sliced fresh or frozen carrots

carrots

1 diced medium potato

1-cup frozen green peas

1-tablespoon poultry seasoning

1-teaspoon black pepper

1-teaspoon celery salt

 

In a large Dutch oven, add the stock, milk, and water. Bring to a boil, stirring often. Once you see the liquid boil add the rice mix from the box.  Stir in the contents of the seasoning packet. Cook five minutes on medium-high heat, stirring frequently. Reduce the heat to medium and add all the remaining ingredients. Stir. Cook until the vegetables are tender, about 15 – 20 minutes. Be sure to stir often to chix soup bowlprevent scorching. The soup will thicken a great deal. Once your vegetables are soft, you soup is ready to serve. The soup will thicken a bit more when stored in the refrigerator. You can thin it with a bit of milk or chicken stock. Delicious! This makes about 12 – 14 servings and freezes really well. This recipe can be put together on the stove and finished in your crock pot on low for 6 – 8 hours.

 

*For a richer soup use half & half or cream.

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