Chicken Wildrice Soup
Wildrice has been a staple and a treat that I grew up on. Being in the Midwest, wild rice was used in quite a few dishes. My favorite wildrice blend to use for this recipe is

Canoe Wild Rice, White 'N Wild Rice, but you can substitute another blend if you cannot find this brand.

This soup is very filling and sticks with ya!    
  • Difficulty: Easy
Servings: 8 yield(s)
Prep Time: 35 mins
Cook Time: 147 mins
Total Time: 182 mins
Ingredients
  • 1-12 oz Package Canoe Wild Rice (Plastic Bag Package Long & Wild Rice)
  • 4 Chicken Breasts (Cooked & Diced)
  • 2 cup Water
  • 1 tbsp Chicken Bouillon
  • 2 tbsp Butter
  • 1 Onion (Chopped)
  • 1 Celery Stalk (Chopped)
  • 4 Large Carrots (Cooked & Diced)
  • 1 Can Cream Mushroom Soup
  • 1 Can Cream Celery Soup
  • 1 Can Cream Chicken Soup
  • 8 oz Velveeta Cheese (Cubed)
  • 2-3 cup Milk
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
Instructions
  1. Prepare rice according to package directions. While rice is cooking, saute vegetables in butter. Cook and dice chicken. In a large pot combine cooked rice, 2 cups water, chicken bouillon, sauted vegetables, diced chicken, cream of mushroom soup, cream of celery soup, and cream of chicken soup. Cook on medium heat while stirring until soup mixture is heated through. Season with garlic powder, onion powder and salt and pepper. Turn to medium low heat and add cubed Velveeta cheese and as much milk as needed to make soup creamy. Serve soup with toasted bread.