Chicken, Artichoke, and Wild Rice soup

I can’t get any drafts with pictures to post. I need to hire a guru to back up my blog and give it a makeover. I just found out like a month ago there’s an annoying cat icon image thingie in the middle of the screen. Well that’s annoying. And yet all three of you came back anyway. It’s probably for this recipe. 

I love me a pantry recipe! 

This is adapted from a recipe from Linsey G. Hers is almost the same but I omitted the cooking wine and added artichoke hearts. 

Now I am sure this soup would be out of this world delicious if I took the time to kick it up a notch and make a rue and add heavy cream and all that jazz. And I know y’all are raising an eyebrow at me as soon as you see condensed cream of chicken on the ingredient list, but listen, it’s good. And I’m a soup snob and still say it’s good.  And some night one of your two year olds might pour a whole bottle of glue on her head and then you might be glad you can whip this goodness up in a snap and let it simmer the 15 minutes it takes to wash her hair before it becomes a decopodge of hair and naughty giggles. Ha! 

Anyway, here we go. 

Chicken and artichoke wild rice soup

6 cups chicken stock

1 can artichoke hearts, drained and chopped up

1 box Uncle Ben’s original recipe long grain and wild rice 

2 cans chicken (I know. I know! Cook up your own if you want, you’ll be better for it. I choose time with this one and it’s all good)

1 26oz can cream of chicken soup. 

Put everything in a pot and let it do its thing. 

A squirt of fresh lemon juice gives it a little zip.