Those of us from the upper Midwest are very familiar with Minnesota wild rice and probably have had several versions of chicken and wild rice soup. My son RW loves this particular version so much he requested it for his birthday lunch. I like to make it because I use store bought rotisserie chicken which makes the cooking time even faster. The original recipe is from Midwest Living Magazine.
1 rotisserie chicken, cooked meat removed and cubed
3 stalks celery, chopped
3 green onions, chopped
1 cup uncooked wild rice, rinsed and drained
3 14. oz cans reduced-sodium chicken broth
1 can cream of chicken and herb soup (or just plain cream of chicken soup)
freshly ground pepper
1. In a large soup pot combine celery, onion and wild rice and two cans of broth.
2. Season with freshly ground pepper.
3. Bring to a boil, then cover and reduce heat. Simmer for 45 minutes.
4. Add cubed cooked chicken, another can of broth and cream soup. Stir and warm for another 15 minutes.