Happy Sugar Crash Day! Yesterday was a little bit cold and dreary here in Central Texas, so I was super glad that I had pulled my bag of Hearty Chicken and Wild Rice Soup out of the freezer for dinner. We went on a quick walk in the rain before dinner and then we really wanted some soup. I started by preheating the oven to 400 for the breadsticks. Meanwhile, I heated up some olive oil in a large pot on the stovetop. To the pot, I added the chicken, rice and veggies, stirring and cooking about 7 minutes. Next, I added in some water and the soup base bag. I brought it to a boil, reduced heat to low, covered and simmered about 30 minutes. When the soup was almost done, I baked the bread sticks for about 6 minutes until they were golden. This was an excellent dinner choice. The soup was creamy and full of delicious chicken, veggies and rice. It definitely reminded me a bit of the chicken and wild rice soup at Bread Co(Panera). I have a feeling this will be a leftover that we fight over in the future.

The New Austonian