Recipe of the Week: The Best Chicken and Rice Soup I’ve Ever Eaten, by P.P.
Ingredients: 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) Directions: Pour 2 ½ to 3 cups of chicken stock into large stock pot. Bring to boil. Add rice with accompanying …