This month the soups are 15% off so I decided that we would try a few. I asked my husband to pick some out and he picked the Chicken and Rice Creme Soup, Bonnie's Blue Ribbon Chili, and I picked the Taco Soup Staple (it was actually cheaper since the staple was on sale to get the refill and buy the container and the recipe cards separate).
Dinner tonight I decided I would try out the Chicken and Rice Creme Soup. I didn't have any meat thawed or precooked, so around 3:30 I put 4-5 frozen chicken breast along with a can of Chicken Broth in a pot on the stove. I let these cook for about an hour and then used the Pampered Chef Mix n Chop to cut up the chicken. I then poured it into a strainer saving the broth for my soup. The recipe calls for 6 cups of water, but like I have said before when you can substitute broth for water go ahead it usually turns out in your favor. The recipe for the Chicken and Rice Creme soup is the mix, 6 cups of water and 12oz canned chicken or 1 cup chicken. I ended up with 2 cups of the broth so I did 2 cups of broth with the mix and 1 cup of chicken. I put all the ingredients back in the same pot I had just cooked the chicken in (I took the other 2 cups of chicken and put them in the fridge for my next recipe). Then whisked as stated on the directions to combine, and then brought to a boil and simmered 20 minutes.
The verdict: I liked it, although it was a bit salty, probably from the broth, might go ahead with a lower sodium broth next time. Hubby liked it and got a second helping. My daughter did not want soup and so she opted for an Easy Mac. I did make her try one bite, she was already convinced she would not like it, so she did not like it (or so she says, she did not spit it out!).
In all I would say it was a total success! Dinner in 20 minutes if I had the chicken pre-prepared, which I do for next time. We also have 2 servings left for another day.