Creamy Chicken and Rice Soup

Oh, I wanted to write the words “Wild Rice” instead of Rice in the title, but that my friends, would have been a lie. It just sounded cooler, right? Wild rice vs. plain ole’ brown rice. Bleh. so boring.

BUT OH SO TASTY!

This soup was more an afterthought than anything. We just got back from a 10 day long trip to Wisco and needed to eat. Enter soup… AKA what kept in the fridge for the last 1o days…

The soup completely exceeded my expectations. There was a bit of an impromptu/inventive twist… I didn’t have any onions. So, I improvised and used 1/2 package of dry lipton onion soup mix. You know, the stuff you mix into dips (or pour over a boneless skinless beef chuck roast with 2 c. of water in a large crock pot and let cook on low for hours..) Yep. THAT stuff. Um. Amazing. Really, it gave the soup fantastic flavor.

Go ahead, cheat a little!!

Creamy Chicken & Rice Soup

  • 1 lb cooked chicken shredded (not gonna lie, I pulled some left over chicken thigh meat out of the freezer)
  • 5 carrots, peeled and diced
  • 5 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 fresh sage leaves (I’m sure you could use the dried stuff, I just had this leftover in the fridge)
  • olive oil
  • 1 quart chicken broth
  • 4-6 c. water
  • 3/4 c. dry brown rice
  • 1/2 package dry lipton onion soup mix
  • pepper
  • 1 package low fat cream cheese

Add the diced veggies, sage, and olive oil to a large stock pot. Cook veggies for 1-2 minutes. Then add all of the remaining ingredients EXCEPT the cream cheese. You’ll want to save that for the very end. Bring mixture to a boil then turn down heat and simmer for approx 45 min until the rice is cooked through. Monitor the liquid levels to make sure you have enough as a the rice absorbs it. At the end, cut in small pieces of cream cheese and stir till melted.

This was WAY better than I expected 🙂 Gotta love homey soups on rainy days.

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