This 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 – 2 cups diced, cooked chicken
1 cup sliced fresh or frozen 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 prevent 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.