Well, I ended out creating the "Oh my gosh, it's 5 o'clock and I don't have any soup started yet, nor do I know what I'm making" soup. That's probably a little hard to remember, so maybe I'll go with "Last Minute Chicken & Wild Rice Soup" or maybe just "Last Minute Soup."
Last Minute Soup
Dash to the store and buy the above items, unless, of course, you actually have them on hand (or on the shelf).
- 1 can each cream of chicken and cream of celery soup
- 1 package Tyson pre-cooked chicken or 1 can of chicken (Now if you're on the ball, you might actually have pre-cooked chicken in a ziplock in your freezer. Clearly, I wasn't on the ball. Not really anywhere near it.)
- 2 packages Uncle Ben's Long Grain & Wild Rice (the kind you nuke in 90 seconds)
- 1 loaf of french bread (you know, they park it by the register to remind you that you didn't have time to bake anything homemade, so you'll settle for the doughy store-bought stuff
- Pour the two cans of soup into a pot. Add one can of water and one can of milk.
- This is where you'll add some seasoning (otherwise it's very bland. Regardless of your other seasoning choices, sprinkle in a little salt and some fresh ground pepper. Then add your choice of seasoning. I like rosemary and a dash of oregano. If you're lacking for ideas, check out this site.
- Heat on medium-low, stirring occasionally.
- In the meantime, pop the Uncle Ben's rice packages into the microwave. You can even nuke them both at the same time - 135 seconds (that's 2 minutes and 15 seconds on my microwave).
- Turn oven on to 200-225 degrees and put the loaf of bread in to warm it up.
- Add the chicken and rice to the soup, stirring occasionally. Heat until thoroughly warmed.
- Serve soup with warm bread.
p.s. - You could also add some vegetables to your soup. If it's a last-minute venture, go for some canned or frozen peas and carrots. Of course, frozen will require a bit longer cooking time. Just toss them in a few minutes before the rice and chicken.