Easy Cream of Chicken and (Wild) Rice Soup

Saute together:
Two cloves of garlic
One large carrot
One large onion
One-Two celery stalks
One-Two chicken breasts

When cooked, add:
Two cans cream of mushroom soup
One can mushrooms
One cup of rice (plain or wild)*

Salt and pepper to taste.

*One cup rice, two cups water. Simmer till done.


I discovered during an episode of Rachel is hungry, what leftovers and other things are in the fridge to eat? that this tastes almost exactly like the Chicken and Wild Rice soup I used to get all the time at Panera.

Carrot Soup

Copied from Erin's original recipe.

1 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves of garlic, pressed
2 pounds of carrots, peeled and chopped
1 potato, peeled and chopped
4 cups chicken stock
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream

Saute onion in oil and butter until tender.

Add garlic, carrots, and potato, and cook for an additional 15-20 minutes, or until some of the pieces begin to brown.

Add chicken stock and bring to a boil. reduce heat and simmer for 30-40 minutes.

Remove from heat and puree.

Stir in dill, salt, pepper, and cream. Warm soup before serving.

Makes approximately 2 quarts of soup.

Rachel's Potato Soup

1 large onion, chopped
2-3 stalks of celery, chopped

Saute in a bit of olive oil until soft, then add 3-5 cloves of garlic, pressed.

then add:
5-7 large potatoes, peeled & chopped
2 cups of water
3 teaspoons clam-flavored Better Than Bouillon

Cook on medium-low heat until the potatoes are cooked, stirring occasionally.

When potatoes are soft, add 3-4 cups of milk.

In a small bowl, whisk 1/2 cup of white flour with 1 cup milk. Add to the soup and stir well.

Add parsley and pepper to taste.
Add 2 tablespoons of butter, and stir until melted.

If desired, add 3-4 cans of clams.

Makes approximately 5 quarts of soup.