Chicken Vegetable and Wild Rice Soup Recipe

Chicken Vegetable and Wild Rice Soup Recipe

  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 1 (16 ounce) bag Birds Eye® Broccoli Florets, Cauliflower and Carrots
  • 2 (14 ounce) cans chicken broth
  • 1 cup water
  • 1 (6 ounce) package fast cooking long-grain and wild rice
  • 1 (8 ounce) package cream cheese
  • 2 cups chicken, boiled and chopped
  • 1 cup shredded Monterey Jack cheese
  1. Melt butter in a large pot over MEDIUM heat. Saute onion about 3 minutes or until tender. Add vegetables, seasoning packet from rice and water. Bring to a boil, add rice, reduce heat to MEDIUM-LOW, cover and cook 5 minutes. Add cream cheese and stir to melt. Add chicken and cook another 5 to 10 minutes until rice is tender. Add cheese and stir until melted.
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