This quick and easy no-chop chicken and wild rice soup is for those weeks when you have neither the time or energy to pull off a soup with freshly-chopped ingredients. This is my big batch go-to for Sunday weekly lunch prep.
Ingredients
- 2 cups water
- 2 cups chicken broth
- 1 can sweet peas and sliced carrots , 15 ounce
- 1 can mushroom pieces and stems , 6.5 ounce
- ounce) can premium chicken breast in water
- 1 box long grain and wild rice mix , 4.3 ounce
- salt and freshly ground black pepper to taste
- chopped green onions for garnish , optional
Instructions
-
1
Combine water, broth, peas and carrots, mushrooms, chicken, and rice mix with seasoning in a large pot. Bring to a boil over high heat. Reduce heat, cover, and simmer for 20 minutes.
-
2
Ladle into bowls; season with salt and pepper. Garnish with chopped green onions.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Grilled Fish Sandwiches for Two
If you are in a hurry to get dinner on the table, these grilled fish sandwiches will be ready in less time than it takes to preheat the grill! To make things even quicker, I used a purchased remoulade sauce, but there are some great recipes for remoulade here on the site. We like simple toppings of lettuce and sliced tomatoes, but feel free to add your favorite sandwich toppings, if you prefer!
Judy's Pumpkin Muffins
These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive and super yummy.
Lemon Basil Strawberry Salad
This super simple and refreshing strawberry salad with lemon and basil is perfect for summertime. It is best to make this recipe right before serving for optimal flavor.