Thursday, August 11, 2011

Creamy Chicken Rice Soup

1 tbsp olive oil
1 onion, chopped
3 carrots, peeled and finely sliced
3 sticks of celery, sliced
64 oz chicken stock
8 oz. fat free cream cheese
1 can evaporated milk
1 box wild rice with the flavor packet
2 C prepared white rice
2-3 cups chicken, cooked and dice
In a large stock pot, heat oil and add onion, carrots and celery and cook for 4-5 minuets until onions are translucent. Cut cream cheese into chunks and add to the veggies. Add the evaporated milk and chicken stock. Bring to a simmer for 5 minutes. Add the boxed rice and flavor packet. Cook rice according to the box. Add prepared rice and diced chicken and heat through. 

To Freeze: Place soup in two gallon size freezer bags. When you are ready to eat, defrost in fridge and warm on stove.

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