Hearty Chicken & Wild Rice Soup
Garlic and herb cream cheese adds subtle notes of flavor to this creamy, hearty soup. On a chilly day, it's like having a bowlful of comfort. —Shelisa Terry, Henderson, Nevada
Ingredients
- 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
- 2 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
- 3 cups 2% milk
- 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
- 2 cups frozen California-blend vegetables, thawed and coarsely chopped
- 3/4 cup spreadable garlic and herb cream cheese
Reviews
If you don't like a recipe's stats or ingredients DON'T MAKE IT. Stop down-grading recipes for no reason!
Way too much sodium and fats--Better to do most of recipe without prepackaged items
I can't rate this because I haven't made it yet, but I think I will The way I'm reading the ingredients list is it is calling for 2 cans of cream of chicken soup and 2 cans of cream of mushroom soup. When I make it that's what I will use. It says it makes 2½-quarts, I think it needs 2 of each. I'll find out, lol.
Very quick and easy! I used a mix of parsley paste, garlic paste, cream cheese and a bit of crushed oregano and basil for that rich
This recipe arrived in my inbox today. I thought it sounded good, so I came to take a look. I wouldn't even call this semi-homemade, as everything is prepared, prepackaged, canned, ready to use. I prefer soups that truly are hearty, and come from fresh ingredients. It's a hard pass for me.
Delicious! But I agree with some other readers here -- a couple of the ingredients, as described, were practically impossible to find. My local grocery store (which is a massive, multi-story complex) did not have (and had never heard of) "cream of chicken and mushroom soup." So I used one can of each "cream of chicken" and "cream of mushroom" instead. Also, couldn't find "garlic and herb cream cheese." Closest thing I found was "chive and onion," so I used this instead and added garlic, just like another reader in the comments suggested. Once I got past the improvisation required to materialize a couple of these ingredients, the recipe was delicious.
Yum! Absolutely delicious and so easy to make. I changed it up a little to use up what I had on hand I substituted about 3 cups of rotisserie chicken I had frozen for the chicken breast strips and used 2 cups milk and 2 cups chicken broth as well as the whole bag of California-blend vegetables and the whole container of the garlic
Excellent! Was a hit at our house! To CHUCK who asked the question on Jan 6, 2019: It does say to "heat through" which I believe simply means to heat until it's hot, I would probably use a medium heat and stir to be sure it doesn't stick. When it's hot, it's done. Also, even better the second day.
Looks YUMMY -- but WAY too much sodium!
Cook at what temp and how long?