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CHICKEN WILD RICE SOUP

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2 cans canned chicken (1 small, 1 large)

1 can pre-cooked wild rice

1/2 pound bacon

3 tbsp. bacon drippings

3/4 cup celery, chopped

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1 cup onion, chopped

1/3 cup green pepper, chopped

2 - 14 1/2 ounce cans of chicken broth

1 - 4 ounce can mushrooms

3 - 10 3/4 ounce cans cream of mushroom soup, undiluted

Fry bacon until crisp. Remove bacon, discard all but 3 tbsp. of bacon drippings. Saute celery, onion and green pepper in the bacon drippings until the onion is transparent. Put vegetables, rice, broth, mushrooms, soup, broth and crumbled bacon in large kettle or slow cooker. Cook for 1 hour on low in the kettle or 2 hours on high in the slow cooker. Do NOT add salt. Add chucks of chicken and simmer gently a few more minutes. Makes 8-10 servings.

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