Creamy Chicken and Rice soup

Chicken and Rice Soup Creamy

Recipe:

2 cans chicken and rice soup

2 cartons of chicken broth

1 can cream of chicken soup

1 bag 90-second long grain wild rice 

1 pouch of onion soup mix (yes, really)

pepper to taste

garlic powder to taste

Takes about 4 minutes to dump all that in a pot. Then bring it to a boil - the rice is clumpy at first but it will break apart after a few minutes. Take almost to boil and then reduce heat - let it sit for a while on simmer and then add HEAVY CREAM or half/half, or even milk. The more fat (heavy) the better as it makes it really rich. Do NOT boil again once milk product has been added. 

Options:

Add some shredded cheddar cheese (yes, really)

Mix in some dry Ranch dressing powder

Like always - use any FRESH over canned you have. Got some chicken to boil? Use a couple of pieces of chicken and then use the broth instead of cartons of chicken broth. Got real onions? Use that and add a little Worcestershire sauce instead of onion soup mix.

The chicken rice soup in cans already has carrots, celery, and tiny tomato pieces but you can add more of any/all of those if desired. 

Make a box of Jiffy Cornbread mix (we southern’s do not call this cornbread, but it is sweet enough to taste really good with the broth in this soup). You trusted me on the onion soup mix and the cheddar cheese, trust me on the Jiffy mix too. That will add .49 to the price of this meal.

Enjoy. Let me know if you like it. A whole batch is headed to the Emmanuel House right now!