Cold weather calls for a big pot of soup at my house :) Whip up a few grilled cheese sandwiches to go with it and you've got a meal.. Yum! Of course, the soup is a meal in itself with the chicken, rice and vegetables. This recipe is a combination of several that I've tried over the years.
2 T butter
2 T olive oil
2 handfuls baby carrots, sliced
1/2 onion, chopped
2 stalks celery, chopped
salt & pepper to taste
1 can Campbell's Cream of Chicken
1 1/2 cans water
1 14oz can chicken broth
1 12oz can chicken breast with juice
1 box Uncle Ben's Long Grain and Wild Rice Original
1 c half & half
2 T flour
Sauté carrots, onion and celery in butter and olive oil, about 10 minutes, to soften. Season veggies with salt & pepper. In a medium bowl, combine Cream of Chicken soup with 1 1/2 cans warm water and whisk until smooth. Add to veggies. Stir in broth and chicken breast with juices, breaking chicken into smaller chunks. Bring to a simmer. Stir in Wild Rice and seasoning packet. Reduce heat to low and simmer 20 minutes, stirring occasionally. Meanwhile, whisk the flour into the half & half and set aside. After the 20 minutes, stir the half & half into the soup and cook an additional 10-15 minutes, stirring often. Serves 4. Enjoy!