Wild Rice Soup

This soup is amazingly yummy. It's hearty, healthy and has amazing flavors! My friend Tracey has made a variation of this soup that I've eaten in the past. I also found another recipe for wild rice soup online that looked really good. The following recipe is a combination of the two recipes and I've made it two times in the past three weeks. It comes together quickly, especially if you have cooked, frozen chicken pieces in the fridge. I love making this homemade wheat bread and serving it with the soup. 

3 cups cooked wild rice

5 cups water (you can also start with one can of broth and then add enough water to equal 5 cups)

1 package frozen veggies (I use peas but you can use broccoli, or other veggies that you'd like)

1-2 medium carrots, shredded

2 teaspoons dried minced onion (or 1/2 cup chopped fresh onion)

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed (or 1 container Philadelphia cooking creme)

1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper

1 teaspoon salt

1 ½ cups cooked chicken

¼ cup slivered almonds, optional

Cook rice in a rice cooker or according to your normal method while assembling the rest of the recipe. In a large saucepan or slow-cooker add all ingredients. When rice is finished, add that as well. Cook until soup is hot and vegetables are cooked. Stir in almonds if desired. Yield: 8 servings