Recipe of the Week: The Best Chicken and Rice Soup I’ve Ever Eaten, by P.P.


  • One Rotisserie chicken (Sam’s has the best in town)
  • Chicken stock made from the chicken carcass and skin, with fat skimmed off
  • One Chicken bouillon cube (crushed and dissolved) or ½ tsp of Chicken Base
  • Two shafts of celery (diced)
  • One onion (diced)
  • ½ lb sliced or chopped brown mushrooms
  • One can of condensed cream of mushroom soup
  • One can of condensed cream of chicken soup
  • One box of Uncle Ben’s Long Grain and Wild Rice (NOT INSTANT)


  1. Pour 2 ½ to 3 cups of chicken stock into large stock pot. Bring to boil.
  2. Add rice with accompanying spices. Reduce to simmer for 25 minutes.
  3. While rice is cooking, slice and dice onions and celery: sauté until translucent and add to the stock pot, add the sliced/diced mushrooms a little later.
  4. Shred chicken, being careful not to keep any fatty or gristly parts.
  5. When rice and vegetables are cooked, slowly add cream of mushroom and cream of chicken soup, stirring to dissolve completely.
  6. Add shredded chicken and simmer another 10 to 15 minutes, uncovered, to reduce soup to your desired consistency … or add stock if you prefer it to be thinner
  7. Salt and Pepper to taste

It tastes better the second and subsequent days, after all the flavors have had an opportunity to meld together. It freezes well too. Makes about 2 quarts.

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