5 2/3 c. water
1 pkg. (4.3 oz) long grain & wild rice mix
1 envelope chicken noodle soup mix
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. onion, chopped
2 cans (10.75 oz each) cream of chicken soup
1 c. cubed, cooked chicken
In a large saucepan, combine water, rice mix with seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until rice and vegetables are tender.
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Tips: This creamy chicken soup was filling and easy to put together. For the rice mix, I used Rice-a-Roni Nature's Way Long Grain & Wild Rice. For the noodle soup, I used Campbell's Noodle Soup. To go with this I made White Rice Bread in the bread machine. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.
Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes