Creamy Chicken and Wild Rice Soup

Here's another soup to keep you WARM! I posted this recipe a year or two ago, but when I made it last week, it was so DELISH that I thought I better share it with you again. I think every time I make this I SWITCH up the ingredients according to whatever I have on hand. I love that it is so VERSATILE!

Creamy Chicken and Wild Rice Soup
3/4 cup wild rice
5 cups water
1 chicken bouillon cube
1 to 2 cups frozen chopped broccoli, thawed
1 cup thinly sliced carrots
1/4 cup diced onion
1 can cream of chicken soup, condensed
1 packages (8 ounces) cream cheese, cut into chunks
2 cups rotisserie chicken, cut into bite-size pieces
Slivered almonds to garnish (optional)

In a large soup pan, combine the rice with the water and bouillon and bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes, stirring once about halfway through. Stir in the broccoli, carrots, and onion. Cover and simmer 10 minutes more, or until vegetables and rice are tender. Stir in the condensed soup, cream cheese, and chicken. Cook and stir until cream cheese is melted. Thin with water or chicken broth if soup is too thick for your liking. Serve with almonds sprinkled over the top, if desired. Makes 6 to 8 servings.

TIP: You can totally change this recipe every time you make it. It's also good minus the broccoli and with a cup of sliced celery instead. Or just add some celery and a little less broccoli. Or throw in a cup of corn. Diced bell pepper would probably taste pretty yummy too. So many possibilities! 

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