About the Recipe
Ingredients
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon dried thyme
8 cups chicken broth
2 containers of Minute microwave brown and wild rice
2 cups of cooked chicken cut up in 1 inch pieces
2 cups cream
6 ounces Velveeta
Preparation
Set your cook top temperature to medium. Chop the onions, carrots and celery. Sauté for for 5 minutes in 1 tablespoon of olive oil or butter.
Add the spices and stir. Cook for 3 more minutes.
Open the broth and add to the mixture.
Add the rice to the broth. (Do not microwave the rice)
Bring your mixture to a boil then turn down the temperature of the burner and simmer for 10 minutes.
Add the chicken to the mixture and stir to combine.
Turn the heat to LOW. (very important)
Pour the cream in the soup. Stir.
Cut the Velveeta in small chunks and add to the soup. Stir.
When all the cheese has melted your soup is finished.