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 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