Asian Chicken and Wild Rice Soup
- 1 pkg (20 oz) Gold'n Plump® Boneless Skinless Chicken Thighs, cubed
1 large red bell pepper, thinly sliced
2 tbsp canola oil
4 cups chicken broth
2 cups cooked wild rice
½ cup hoisin sauce (or your favorite stir-fry sauce)
½ cup thinly sliced green onion
In large saucepan, sauté 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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council