Creamy Wild Rice and Chicken Soup

I've been trying to give her a second chance. Every month, I buy her magazine. I clip out dozens of her recipes. Yet, each one I try is a flop. And doesn't make it to Vanilla Bean. We tried to give her a try again with this recipe and I am happy to report it is fantastic! We've adapted it a bit...making it easier and perfect for a weeknight meal. We used a rotisserie chicken from the grocery store. It saved cooking time and we have leftovers for BBQ Chicken Pizza tomorrow!

Creamy Wild Rice and Chicken Soup
Adapted from Rachael Ray's magazine


6 cups of chicken broth
3 tbls olive oil
1/4 cup diced onion
2 tbls sage
1 bay leaf
Salt and pepper
One 6-ounce box long grain and wild rice mix (We used the Chicken flavor and added the spice mix in the box to the pot)
1/2 of a rotisserie chicken, shredded
1/2 cup heavy cream
4 chopped carrots
3 stalks of celery, chopped

In a large pot, heat the olive oil over medium high heat. Add the carrots, onion, celery and sage. Season with salt and pepper. Cook until crisp-tender, about 5 minutes.

Stir in the broth, the rice mix and seasoning, and the bay leaf. Bring to a boil. Add the chicken, lower the heat, and simmer, stirring occasionally. Cook until the rice and carrots are tender, about 30 minutes. Stir in the heavy cream, simmer for a few minutes, and serve.