- 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)
- Pour 2 ½ to 3 cups of chicken stock into large stock pot. Bring to boil.
- Add rice with accompanying spices. Reduce to simmer for 25 minutes.
- 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.
- Shred chicken, being careful not to keep any fatty or gristly parts.
- When rice and vegetables are cooked, slowly add cream of mushroom and cream of chicken soup, stirring to dissolve completely.
- 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
- 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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