I cook by what I call the mix, taste and smell method, I do not measure so I have trouble sharing recipes. My grand-daughter has been begging me to post one of my recipes so I decided to give it a try. We like a lot of spices in or food so you might want to keep that in mind. You can always add more but can't take it out ((-:
1Place chicken breast (I used frozen ones unthawed), celery, carrots, onion, and spices in a large stock pot.
Note: Badia is the brand of seasoning I use because I like that brand best but any brand will do.
2Add about 4 cups water and the chicken broth. Bring to a boil, reduce heat and simmer for about 30 minutes or until chicken is no longer pink in the middle.
3Remove chicken and shred. In a bowl mix the soups together and add enough of the stock from the pot to make a thick cream consistency.
4Put the shredded chicken and the soup mixture back into the pot. Taste to see if you need to add more spices.
5Add 1 cup wild rice and cook covered for 25 minutes or until rice is cooked.
6Put broccoli in a strainer and run hot water over it.
Add broccoli to the soup the last 3-4 minutes as the rice cooks.
7You can stir 1/2 cup half-and-half into the soup and allow to heat for a few minutes then serve.