Wild rice and chicken soup

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


  1. In a 5-6 quart slow cooker, stir together chicken, fresh mushrooms, carrots, celery, cream of chicken soup, pepper and rice.
  2. Gradually stir in chicken broth and water.
  3. 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.


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