Ingredients
1 tablespoon Avocado Oil or 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.
OR…..Add cooked chicken (Makin’ Magic Chicken works great!) and veggies to Creamy Wild Rice Soup Mix, 5 cups of water and ½ cup half-and-half. Bring to a boil and simmer for 45 minutes. Dinner is served!
