Soup: Chicken and Wild Rice Soup

2 to 3 boneless, skinless chicken breasts, cubed

1 large onion, finely chopped

1 c. button mushrooms, chopped (optional)

4 c. chicken broth

4 c. water

3 celery stalks, chopped

2 large carrots, chopped

1 pkg. long grain and wild rice mix (like Uncle Ben's)

3/4 c. uncooked rice

2 tsp. black pepper

In a large heavy soup pot combine chicken cubes, onion, and mushrooms.  Cook over medium heat until chicken is browned (white on all sides).  Do not overcook.  Add all remaining ingredients.  Once all ingredients are in pot, bring to boil over high heat and simmer, covered for 15 minutes.  Lower heat and simmer until rice is cooked.  Add more water if necessary.

Recipe Note:  Delicious and hearty!  Serves 8 to 10.  Keeps in refrigerator for 5 to 6 days (if using fresh chicken) and freezes very well.

Jodi Quint

From the Kitchens of CMC

Columbus Mennonite Church

2004