Chicken and Wild Rice Soup

This soup is a fall and winter staple at our house. I stock up on the Uncle Ben's when it's on sale and, if I'm lucky, sometimes there is a coupon too!

To cook the chicken breast, I put the chicken in a pot and cover with water. Bring to a boil; cover and simmer for 20 minutes.

2 tablespoons olive oil
8 oz. sliced fresh mushrooms
1 small onion, chopped
2 cups cooked chicken, diced
1 6 oz. pkg. Uncle Ben's Original Long Grain and Wild Rice
2 14.5 oz. cans low-sodium chicken broth
1/4 cup heavy cream or half & half

Heat olive oil in a large skillet over medium heat. Add mushrooms and onions and saute until mushrooms are golden and onion is tender.

Stir in the chicken, rice mix and seasoning packet and broth. Bring to a boil, reduce heat, cover and simmer for 20 minutes until rice is tender.

Stir in cream or half and half and heat through.

If you want to freeze this soup to enjoy at a later date, remember to freeze before adding the cream or half & half.

Serves 4-6