On a snowy Saturday afternoon in January, the ladies in my Gourmet Club met to learn to make bread. We made enough for dinner that night and for each of us to take a loaf home. The guys joined us that evening for soup, bread, salad and dessert. Here’s the soup recipe from Judy:

Chicken and Wild Rice Soup

5 and 2/3 cup water
1 pkg. (5-6oz) long grain wild rice mix
1 envelope chicken noodle soup mix
1 celery rib chopped
1 carrot chopped
1/3 cup chopped onion
2 cans cream of chicken soup
1 to 2 cups cubed cooked chicken

(I cook the chicken in the water. It gives more flavor)
In large pot combine water, rice with seasoning packet, and soup mix. Bring to a boil. Reduce heat cover and simmer 10 min. Stir in celery, carrot, onion. Cover and simmer 10 min. stir in cream of chick soups, and chicken, cook 8 min longer.

This is very easy and quick.