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

Chicken & Wild Rice Soup Recipe

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This recipe for Chicken & Wild Rice Soup, by , is from Westby Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Grimsrud Koeppe


1/2 c finely diced carrots
1/2 c finely diced celery
1 medium onion, finely diced
1 tsp olive oil
3 garlic cloves, minced
32 oz chicken stock
2 c water
1 c milk, divided
1/2 tsp pepper
1/2 tsp dried oregano
1 bay leaf (I don't use)
2 large chicken breasts, cooked & shredded or finely diced
1/2 c all-purpose flour
4.3 oz box of Rice a Roni Long Grain & Wild Rice + seasoning packet
salt & pepper to taste (I use celery salt instead)
scallions for garnish (I don't)
1-2 Tbsp butter

Place the carrots, celery, onion & olive oil in a 6 quart Dutch oven or soup pot. Simmer over medium heat for around 10 minutes or until the onions are translucent. Add the garlic cloves , chicken stock, water and 1 c of the milk to the mixture and stir until combined. Add the pepper, dried oregano, bay leaf & shredded chicken. Mix until combined. Allow the soup to simmer over medium heat for about 15 minutes.
Whisk together the remaining 1 c of milk with the flour until no lumps remain. Pour this into the soup mixture and whisk until combined and no lumps remain. Place the long grain & wild rice along with the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.Add salt & pepper to taste. Add butter. Garnish with fresh scallions and serve hot.

Personal Notes:
Personal Notes:
Westby Branch: Irene, Gayle




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