Chicken Wild Rice Soup

    1/3 cup instant nonfat dry milk
    2 tbsp corn starch
    2 tsp low sodium instant chicken bouillon
    1/4 tsp dried onion flakes
    1/4 tsp dried basil
    1/4 tsp dried thyme leaves
    1/8 tsp pepper
    4 cups low sodium chicken broth
    1/2 cup sliced celery
    1/2 cup sliced carrots
    1/2 cup chopped onion
    2 cups cooked wild rice
    1 cup cooked cubed chicken breasts

In a small bowl, combine dry milk, corn starch, instant bouillon, onion flakes, basil, thyme and pepper, dissolve with a small portion of chicken broth; set aside. In a large saucepan, combine remaining broth, celery, carrots and onion. Cook until vegetables are crisp tender. Gradually add dry milk mixture. stir in wild rice and chicken. Simmer 5 to 10 minutes.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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