This is probably the most requested recipe in my whole recipe arsenal. I found it in a Taste of Home magazine when we were newly married, (13 years ago!) and it is still a favorite. It is super easy and hits the spot on a chilly evening. I buy freeze dried carrots, celery, and onion to keep on hand just for soups in the winter. Kids love it too!

*** printable version here ***

5-2/3 cups water

1 package (4.3 ounces) Rice a Roni-- long grain and wild rice mix (don’t use substitutes on this one!)

1 envelope chicken noodle soup mix ( I use the Lipton envelope soups found in the soup aisle, this one)

1 celery rib, chopped

1 medium carrot, chopped

1/3 cup chopped onion (optional)

1 can condensed cream of chicken soup (10 ¾ ounces )

1 cup cubed cooked chicken

1/2 tsp garlic powder

In a large saucepan, combine water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in the celery, carrot, and onion. Cover and simmer for 10 minutes. Stir in chicken soup, chicken, and garlic powder. Cook 8 minutes longer or until the rice and vegetables are tender. Yield: 5-8 servings

*** printable version here ***

Happy Soup-ing!

Do you ever email yourself notes for the next year? I do all of the time on my Google calendar, and apparently, I was supposed to tell you to plant the grass 2 weeks before Easter for perfect timing and to keep soaking the wheat kernels until they begin to sprout. And I’m supposed to keep easter baskets simple.

I love getting notes from myself! :) Click here for the full tutorial~I updated it!