Chicken and Wild Rice Soup recipe

4 servings

1 (4.5 ounce) package quick cooking wild rice and chicken flavor mix

2 boneless chicken breast halves, cooked and cubed

3 cups chicken broth

1 (16 ounce) package frozen pearl onions

1 cup sliced mushrooms

1 stalk celery, diced

2 tablespoons chopped fresh parsley

salt and pepper to taste

1 cup half-and-half cream

Prepare rice mix according to package directions.

In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper.

Bring to a boil, then reduce heat and simmer 20 minutes.

For a thicker soup, stir in half-and-half and cook 5 minutes more.