Ingredients
- 1 tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts, seasoned with salt and pepper
- 1 cup chopped carrots
- 1 cup chopped celery
- ½ cup chopped onions
- 2 teaspoons Garlic Garlic™ Seasoning
- 1 teaspoon Rustic Herb Seasoning
- 1 package Creamy Wild Rice Soup Mix
- 5 cups hot water
- ½ cup half & half
Directions
- In large saucepan or Dutch oven, heat oil over medium-high heat. Add seasoned chicken, carrots, celery, onions, Garlic Garlic Seasoning and Rustic Herb Seasoning. Sauté 5-6 minutes.
- In large bowl whisk together Creamy Wild Rice Soup Mix and water. Pour into pan. Simmer, covered, 45 minutes, stirring occasionally (do not boil).
- Remove chicken. Shred and stir back into soup with half & half.
- Makes 6 servings.
- Serve with a green salad and slices of Bountiful Beer Bread.
- Make Ahead & Freeze: Combine first 7 ingredients in a gallon freezer bag. Place bag in a gallon freezer bag with unopened package Creamy Wild Rice Soup Mix. Seal well, label and freeze. Thaw completely. Continue with step 1.
- Slow Cooker Option: Omit oil. Place next 6 ingredients in a 5-quart or larger slow cooker. Prepare step 2 and pour into slow cooker. Cook on LOW 5-6 hours (cooking longer may cause soup to separate). Continue with step 3.
- Multi-Cooker Option: Omit oil. Place next 6 ingredients in a 6-quart or larger multi-cooker. Prepare step 2 and pour into multi-cooker. Set multi-cooker to Pressure Cooker on HIGH for 12 minutes. When soup is done, do a quick release of pressure and continue with step 3.
Nutrition
Per serving: Calories: 309, Total Fat: 11.5g, Sat. Fat: 3.5g, Cholest: 84mg, Sodium: 912mg, Carbs: 24g, Fiber: 2g, Sugar: 5g, Protein: 29g.