This is one of our favorite soup recipes, the nuttiness of the Wild rice really sets it off.
Ingredients
1/2 cup Minnesota wild rice
3 pounds bone-in, skin-on chicken breasts
2 (10.5 ounce) cans Campbell's condensed chicken broth
2 cans water, more if needed
1 pouch Success Rice, take out of bag
1 cup celery, diced
1 cup carrots, chopped
1 cup onion, finely chopped
1 (10 ounce) can Rotel tomatoes with chiles
1 (10.5 ounce) cans Campbell's cream of chicken soup
4 ounces Velveeta, cubed
Directions
Cook wild rice according to directions. Meanwhile, place chicken breasts, broth and enough water to cover chicken in a large stockpot. Bring to a boil, cover and reduce heat and simmer over medium heat until tender, approximately 45 minutes. Remove chicken, reserving broth, then remove the skin and bones from the chicken and chop into bite-size pieces. Set aside.
Strain broth to remove any bones, return to pot. Add white rice, celery, onion and carrots, simmer until vegetables are tender and rice is done, about 15 minutes. Stir in wild rice, tomatoes, soup and Velveeta, and stir until cheese is completely melted. Add chicken, you may need to add some chicken bouillon for more taste, or another can of chicken broth or milk to thin if necessary.
1/2 cup Minnesota wild rice
3 pounds bone-in, skin-on chicken breasts
2 (10.5 ounce) cans Campbell's condensed chicken broth
2 cans water, more if needed
1 pouch Success Rice, take out of bag
1 cup celery, diced
1 cup carrots, chopped
1 cup onion, finely chopped
1 (10 ounce) can Rotel tomatoes with chiles
1 (10.5 ounce) cans Campbell's cream of chicken soup
4 ounces Velveeta, cubed
Directions
Cook wild rice according to directions. Meanwhile, place chicken breasts, broth and enough water to cover chicken in a large stockpot. Bring to a boil, cover and reduce heat and simmer over medium heat until tender, approximately 45 minutes. Remove chicken, reserving broth, then remove the skin and bones from the chicken and chop into bite-size pieces. Set aside.
Strain broth to remove any bones, return to pot. Add white rice, celery, onion and carrots, simmer until vegetables are tender and rice is done, about 15 minutes. Stir in wild rice, tomatoes, soup and Velveeta, and stir until cheese is completely melted. Add chicken, you may need to add some chicken bouillon for more taste, or another can of chicken broth or milk to thin if necessary.
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