UNCLE BEN'S® Recipe ✶ Creamy Chicken & Rice Soup

This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup carrots, thinly sliced
• ½ cup celery, thinly sliced
• 1 (8 ounce) package sliced cremini mushrooms
• 4 garlic cloves, minced
• ½ teaspoon kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 4 cups unsalted chicken stock
• 1 cup water
• 1 ½ cups shredded, skinned rotisserie chicken breast
• 1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild
• ½ cup heavy whipping cream
• ⅓ cup all-purpose flour
• 4 cups baby kale, lightly packed
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 tablespoon apple cider vinegar

Cooking Directions

1. Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
2. Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.