Wild Rice and Chicken Soup

I have never found a better chicken soup recipe than this one!  It's ingenious!  Let the rice packet season the soup for you!

It comes from the January/February 2011 issue of Midwest Living.

Wild Rice and Chicken Soup

2 1/2 cups of chopped cooked chicken

2 cups sliced fresh mushrooms

2 medium carrots, chopped

2 stalks celery, sliced

1 can cream of chicken soup

1 6oz package long gran and wild rice mix (I use Uncle Ben's)

5 cups chicken broth (I use 6 cups -- one box and one can of Swanson's)

5 cups water (I use 4 cups)

Combine all ingredients in slow cooker.  Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. 

Makes 8 to 10 servings -- enough for lunches and some to freeze!