Creamy Wild Rice & Chicken Soup Freezer Meal Recipe

Creamy Wild Rice & Chicken Soup

Adapted from Shroomies Soup Book

Ingredients:

1/2 cup butter (olive oil would also work)

1 1/2 cups carrots, peeled & diced (about 2 large)

1 1/2 cups celery, diced

1 onion, diced

3/4 lb cooked chicken, diced (I used about half of a 3-lb rotisserie)

2 boxes wild rice-a-roni

3 cubes chicken bouillon (or equivalent - I used chicken base)

4 cups water

1 tsp black pepper

1 (12 oz) can evaporated milk

salt, to taste

*slurry: 2 Tbsp cornstarch to 1 cup water

Directions:

Melt butter on medium heat in large soup pot. Add celery, carrots, onion, bouillon, rice, seasoning packets, and pepper. Cook for 4 minutes stirring often. Add water and bring to a boil. Continue to cook for 10 more minutes (or until vegetables and rice are tender). Add slurry* to thicken if needed. Remove from heat. Add milk and stir to combine. Add salt to taste. Let stand 3 minutes and serve. Makes 6-8 servings.

***FREEZER INSTRUCTIONS***: Instead of adding 4 cups water, add 3 cups water. When adding the milk, add 1 cup ice water. Cool down quickly and divide into freezer-safe baggies.

***TO COOK FROM FROZEN***: Thaw. Reheat on stovetop until hot.