This is one of my all-time favorite soups! It’s different in that it uses evaporated milk, plus it’s super easy!
Here is what you’ll need:
- Approx. 1 lb of either cooked chicken or turkey
- 2 cans chicken broth
- 1 can evaporated milk (not sweetened)
- 1 box of Wild Rice (I like the fast-cook kind)
- 1/2 of a white onion
- 1 stalk of celery (or more, if you prefer)
- 2 to 3 carrots (or more, if you prefer)
Cook wild rice according to box (this usually takes abou 15 minutes) - set aside when finished. While rice is cooking, chop up celery, onion, and carrots and add to a pot with a little olive oil and salt and pepper. Saute for a few minutes until onions start to become clear.
Cut up chicken or turkey and add that along with the 2 cans of chicken broth to pot. Bring almost to a boil. When soup is hot, slowly stir in the can of evaporated milk and the wild rice you’ve already cooked.
Cook a little longer, stirring occasionally, to heat up the milk and rice. You can add more salt and pepper to taste, Italian seasoning, or my very favorite for this soup - Cavender’s Greek Seasoning (this is hands down, one of the best seasoning blends around!!). I usually add about a tablespoon or so.
This recipe is great after the holidays when you have leftover turkey, but is so easy to make at any time!