Chicken And Wild Rice Soup
- 1 whole fryer (or 4 boneless chicken breasts)
- chicken broth
- 1 1/2 c. wild rice (use broken, not long grain)
- chicken bouillon cubes (to taste)
- salt and pepper to taste
- 1 Tbsp. onion and garlic powder
- 1 Tbsp. poultry seasoning (to taste)
- 1/2 onion, chopped fine
- 2 or 3 carrots, chopped fine
- 2 or 3 celery ribs, chopped fine
- 1 to 2 c. Half and Half
- corn starch or flour
- Cook chicken and cut up. In remaining broth, boil wild rice until it starts to pop (about 45 minutes to an hour). Add as many bouillon cubes as desired; add salt and pepper. Add onion and garlic powder, poultry seasoning, onion, carrots, and celery. Cook until vegetables are tender. Add chicken to soup; add 1 to 2 c. Half and Half for color; thicken with corn starch or flour. Adjust seasoning to your taste.
fryer, chicken broth, wild rice, chicken bouillon, salt, onion, poultry seasoning, onion, carrots, celery, corn starch
Taken from www.cookbooks.com/Recipe-Details.aspx?id=4552 (may not work)