pat's Recipe

Wild Rice and Chicken Soup

Category: Crockpot Soups

2-1/2 cups chopped cooked chicken
2 cups sliced fresh mushrooms
2 medium carrots, coarsely shredded
2 stalks celery, sliced
1 10-3/4-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup or cream of mushroom soup
1 6-oz. pkg. long grain and wild rice mix
5 cups reduced-sodium chicken broth
5 cups water
Celery leaves (optional)

Directions
1. In 5- to 6-quart slow cooker, combine cooked chicken, mushrooms, carrots, celery, cream of chicken soup, rice and the contents of the rice seasoning packet. Gradually stir in chicken broth and the water.

2. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Garnish with celery leaves, if you like.
Makes 8 to 10 servings.