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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Wild Rice Chicken Soup Recipe

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This recipe for Wild Rice Chicken Soup is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups wild rice (cooked)
1 cup white rice (not quick cooking) (cooked)
1/2 cup butter
1 carton fresh mushrooms sliced into small pieces (optional)
1 cup celery
1 pint 1/2 & 1/2
1 medium onion
1 49 oz and 1 14 oz can chicken broth (64 oz chicken broth)
1 - 2 bay leaves (optional)
1 cup flour
several carrots
4-6 chicken bouillon cubs
chicken breast (1-2)
Directions:
Directions:
Begin by cooking chicken breasts until done and cooking each rice until tender.
(wild rice takes about 45 minutes to an hour to cook) Drain rices when done. Slice carrots and cook until done,then drain.

Melt butter in large soup pot,then add onion and celery and saute. Add flour mixing well. Add mushrooms and continue to saute.
Slowly add chicken broth mixing well and stirring constantly and put in 4-5 chicken bouillon cubs(making sure they melt and mix in) add carrots.Throw in a bay leaf or two. Bring to a boil and boil about 5 minutes. Add rice then 1/2 & 1/2. Add chicken let simmer until done. Take out bay leaves before serving. Add salt and pepper to taste.

 

 

 

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