Chicken soup fixes everything.

Yesterday, I woke up with a scratchy throat, sinus pressure, and the chills. I figured since I hadn’t been sickly since last fall I was probably due for a round of the crud. I called my favorite “nurse,” Mom, and ordered up a pot of soup. And did she deliver! It had all of my favorites: wild rice, English peas, mushrooms, and cans of that delicious “cream of” concoction that goes so well in all things yummy.

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Chicken and Wild Rice Soup

4 – 5 chicken breasts, boiled and shredded

1 package Uncle Ben’s wild rice

1 bag frozen English peas

1 can sliced mushrooms

1 can cream of celery soup

1 can cream of mushroom soup

Salt and pepper to taste

After boiling the chicken, reserve the broth. Shred the chicken and set aside. Prepare the wild rice as noted on the package. In the pot of broth, add in the peas and mushrooms and allow them to cook. Add both cans of soup, the chicken, and rice; and bring to a simmer. Add salt and pepper to taste and turn off the heat. If the soup needs thickening, prepare a package of white gravy; and add to the soup as needed to thicken and add flavor.

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