This soup doesn't take long at all to make, thanks to the quick cooking rice required. I used Uncle Ben's Long Grain and Wild Rice mix. I feared the soup would be sort of bland tasting, but it was flavorful and tasted better with every bite.
Served with Vienna bread, crackers for the cracker fans, and slices of Swiss and cheddar cheese, everyone loved it and had multiple bowls.
The only place I varied from the recipe was the part where they have you take the chicken mixture off the burner briefly, I simply turned the heat down to three.
I'm looking for a recipe for another day using real wild rice, but this one will do for a nice Sunday soup for the nonce.