Best soup EVER

Or at least "best soup right now."  A few weeks ago I roasted a chicken (ta-da!) and ended up with a Ziploc bag full of chopped up leftovers.  I decided to whip up a chicken wild rice soup, and the result is worth sharing.


Creamy Chicken Wild Rice Soup

Ingredients:
-1 26-oz can fat free cream of mushroom soup
- 10-oz can fat free cream of chicken soup
-1.5 cups skim milk
-1 yellow onion, chopped into 1/2" pieces
-1 cup carrots, chopped into coins
-1 cup corn
- 110.75-oz can cooked wild rice, rinsed and drained
-3-4 cups cooked chicken, shredded (the roasted chicken leftovers were awesome, but you could use canned or even bake some frozen chicken breasts)
-pinch of rosemary
-pepper to taste

Directions:
1. Bring water to boil in a small pot; add carrots and cook for 10 minutes.  Continue cooking and add onion.  Cook until both are tender, but not mush.
2. Meanwhile in a large pot or Dutch oven, combine soup, milk, corn, chicken, wild rice, rosemary, and pepper.  Depending on your consistency preference, you may want to add more milk.
3. Add cooked carrots and onion.  Cover and heat to low simmer for 10 minutes (scrape the bottom every few minutes).
Nutrition facts (serves 8): 275 calories, 28 g carbs, 5.5 g fat, 28 g protein

It was during the onion-slicing step that I remembered I still have my old college chemistry lab goggles.  Cry-proof chopping!

Plus they make me look super cool!