This one-pot soup is perfect for chilly weather and filled with hearty ingredients. It’s just so cozy, so comforting, and oh-so-creamy. It’s loaded with good-for-you veggies and wild rice, as well as mushrooms for bonus flavor. This recipe calls for cooked chicken. For convenience, pick up a rotisserie chicken for this soup.

Ingredients

• 1 tablespoon olive oil
• 1 cup refrigerated prechopped onion
• 1/2 cup refrigerated prechopped celery
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• 5 cups chicken broth
• 3 cups chopped cooked chicken
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chicken bouillon granules
• 1 (6-oz.) package long-grain and wild rice mix

Directions

1. Heat a large skillet over medium-high; add oil. Add onion and next 3 ingredients. Sauté 4 minutes or until vegetables are tender; add 2 cups water, stirring to loosen particles from bottom of skillet. Combine vegetable mixture, broth, and remaining ingredients (including seasoning packet from rice mix) in a 4- to 5-quart slow cooker. Cover and cook on LOW 4 to 4 1/2 hours or until rice is tender.

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