Chicken Wild Rice Soup I

Ingredients and Weight:

• 1 whole chicken (3.5-4 lbs)
• 1 cup uncooked wild rice
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (10.75 oz) can of cream of mushroom soup
• 1 (10.75 oz) can of water
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. In a large pot, bring 6 cups of water to a boil. Add the chicken breast, carrots, celery, onion, thyme, and rosemary. Reduce heat to low and simmer for 1 hour, or until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool slightly. Once cool, shred the chicken into bite-sized pieces and set aside.
3. Add the wild rice to the pot and cook according to package directions.
4. In a separate saucepan, whisk together the cream of mushroom soup and water. Bring to a simmer over medium heat, stirring constantly.
5. Add the soup mixture to the pot with the rice and bring to a simmer. Season with salt and pepper to taste.
6. Add the shredded chicken back to the pot and stir to combine.
7. Serve hot.

Nutritional Information:

• Calories: 250 per serving
• Fat: 7 grams
• Protein: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Creamy and savory
• Hearty and filling
• Perfect for a cold winter day

User Comments:

• "This soup is so delicious and comforting. I love the combination of the wild rice and the cream of mushroom soup."
• "This is one of my favorite soups. It's easy to make and always a crowd-pleaser."
• "I added some extra vegetables to this soup, like peas and corn, and it was even better."

Special Precautions and Tips:

• Be sure to cook the chicken through before shredding it.
• If you don't have wild rice, you can substitute another type of rice, such as brown rice or white rice.
• To make the soup ahead of time, cook the rice and chicken according to directions and let cool. Then, store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, simply reheat the soup over medium heat.