So, being the resourceful Wisconsin Gal that I am, today I made soup!
Diana's Chicken & Wild Rice Soup
3.5 Cups Chicken or Veggie Stock (Total of 5.5 cups, see below) 1 cup uncooked Wild Rice, rinsed & drained 3 ribs chopped celery (some leafy tops, too!) 1 small onion, chopped (1 cup) 1/2 tsp. ground black pepper 1 can chicken (12.5 oz, or about 1.5 cups leftover chicken) 1 4 oz. can mushrooms (I like the Porta Bella from PA Dutch) 2 cans Cream of Chicken or Cream of Mushroom Soup 2 more cups Chicken or Veggie Stock
In a 4-5 quart heavy stock pot with lid, combine 3.5 cups stock, 1 cup uncooked wild rice, the celery and the onion. Bring to a boil. Cover & simmer for 50 minutes until rice is tender.
Add the chicken, mushrooms, cans of soup and 2 more cups of stock. Blend and cook uncovered for 10 minutes or so to heat through.