Chicken Wild Rice Soup

Chicken Wild Rice Soup

Chicken Wild Rice Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’m originally from Minnesota, where wild rice grows in abundance and is very popular in recipes.  To save time, I cook the chicken and wild rice and cut up the vegetables the day before.

          Virginia Montmarquet                                                                 Riverside, California

 

Chicken Wild Rice Soup Recipe

Chicken Wild Rice Soup

2 quarts chicken broth

½ lb. fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

½ cup finely chopped onion

1 tsp. chicken bouillon granules

1 tsp. dried parsley flakes

¼ tsp. garlic powder

¼ tsp. dried thyme

¼ cup butter, cubed

¼ cup flour

1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted

½ cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken

In a large saucepan, combine the first nine ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a Dutch oven, melt butter; stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and wine.  Add rice and chicken; heat through.          14 servings  (3 ½ quarts)

 

(Recipe for Chicken Wild Rice Soup was on www.tasteofhome.com, 2014)

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Chicken Soufflé

Chicken Souffle

Chicken Souffle

This is a recipe that my sister gave me years ago.  It is a favorite.  (From 1998)

Chicken Soufflé/Alice Kopcik/The Greco Family “Cook”Book

Chicken Soufflé

4 cups chicken, cooked and diced (may substitute ham or turkey)

¼ cup onion, chopped

½ cup celery, chopped

½ cup mayonnaise

Salt and pepper, to taste

Pepperidge Farms Stuffing Mix, to cover bottom of pan

2 eggs

1 ½ cups milk

1 can Cream of Mushroom Soup (may substitute chicken soup)

1 cup Cheddar cheese

Mix cooked chicken, onions, celery, mayonnaise, salt and pepper as for a salad.  Grease 13×9” pan and spread bread crumbs in a thin layer.  Spread chicken salad over bread crumbs.  Beat together eggs and milk.  Pour over chicken mixture.  Let stand ½ hour.  Pour undiluted cream of mushroom soup over the top.

Cover with foil and refrigerate overnight.  Bake 325 F. for 50 minutes covered.  Remove foil and add grated cheddar cheese.  Bake 10 minutes more until cheese melts.  Cut and serve.

(Recipe for the Chicken Soufflé was in the Greco Family “Cook”Book. Alice Kopcik, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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