Wild Rice Soup

Shopping list

• Wild rice


• 1 medium white onion


• 1 small can sliced mushrooms


• Boneless chicken breast


• 3-4 stalks of celery


• 1 green bell pepper


• 3 cans cream of mushroom


• Chicken bouillon


• Butter

Toys needed:

• Small bowl to soak rice in


• Dicing knife and cutting board


• Medium sized skillet


• Large stew pot with lid

How to make it:

1. Soak wild rice in a bowl of water overnight. You know it's ready to use when you start to see the white fluffy center of the black rice


2. Add 3 Tbs of butter to the skillet and saute 1 cup of chicken


3. Dice 3/4 cup of celery, 1/2 cup of white onion, 1/3 cup of green bell pepper, and 3/4 cup of diced mushroom and place in the skillet after the chicken has cooked for about 15 minutes.


4. Saute until the onion and celery are transparent


5. Take mixture from the skillet and pour into a large stew pot.


6. Drain and add the wild rice that soaked over night. Also add 4 cups of water, 1 cup of diced chicken breast, 3 cans of cream of mushroom soup and 4 tsp of chicken bouillon. Mix everything very welll.


7. Cook over low heat for 1 hour, stirring frequently.

You can add more salt if you need more flavor, but the chicken bouillon should add enough flavor that you may not need it. This recipe makes about 10 bowls of soup, so you may want to cut it in half if you're making it just for yourself. If you don't count soaking the rice overnight, the whole recipe takes about 2 hours to prepare and cook. The soup freezes well if you'd like to preserve it for eating at a later date.

Enjoy!