With the temperatures dropping again over the past few days and the possibility of more snow, I decided it was time to make another(and possibly the last of the season) batch of soup.
I adapted this recipe from the Feb 2011 issue of Midwest Living.
- 2 1/2 cups chopped or shredded cooked chicken
- 2 cups sliced fresh mushrooms
- 1 cup baby carrots, thinly sliced
- 2 stalks celery, sliced
- 1 10.75 ounce can of reduced fat cream of chicken soup
- 1 8.8 ounce package of long grain and wild rice
- 1 tablespoon white pepper(black would work in a pinch)
- 4 cups reduced-sodium chicken broth
- 4 cups water
- In a 5-6 quart slow cooker, stir together chicken, fresh mushrooms, carrots, celery, cream of chicken soup, pepper and rice.
- Gradually stir in chicken broth and water.
- Cover and cook on high setting for 3-4 hours(or low setting for 6-8 hours). Makes 8-10 servings.
This soup is filling but not heavy. It goes perfectly with a sandwich to help you make it through those final days of winter.