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Asian Chicken and Wild Rice Soup
1 large red bell pepper, thinly sliced 2 tbsp HOUSE OF TSANG® Wok Oil 4 cups Swanson® Chicken Broth 2 cups cooked wild rice 1/2 cup HOUSE OF TSANG® Classic Stir Fry Sauce 1/2 cup green onion, thinly sliced In large saucepan, saute chicken and bell pepper in oil until chicken is cooked and pepper is tender. Stir in remaining ingredients; bring to boil. Reduce heat; simmer 5–10 minutes.6 servings.Recipe compliments of the Minnesota Cultivated Wild Rice Council Return to search page |