Oriental Chicken 'n Wild Rice Soup

Submitted by anymouse

"This is a really tasty soup. I picked up the recipe from Byerly's grocery store chain based in the Twin Cities. I actually prefer cooked brown rice in this soup."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 10 cups

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 tablespoon canola oil
• 2 teaspoons minced gingerroot
• 1 teaspoon minced garlic
• 1⁄2 teaspoon fresh cracked pepper
• 3 (14 1/2 ounce) cans low sodium chicken broth
• 2 cups cooked rice
• 2 tablespoons light soy sauce
• 1⁄2 lb snow peas, sliced diagonally in half
• 1⁄2 cup green onion, sliced diagonally
• 1⁄2 cup shredded carrot

directions

1. Slice chicken into bite size pieces.
2. In large dutch oven or pan heat oil over medium high heat.
3. Stir fry chicken for 2 minutes.
4. Add gingerroot, garlic and pepper and stir fry 2 more minutes.
5. Stir in chicken broth, rice and soy sauce.
6. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
7. Stir in snow peas, carrots and green onions and heat through for 2 minutes.
8. Serve.

Reviews

[BrennaBee]

What a great "mixed" soup. I started by following the recipe and ended up throwing in nearly everything in my fridge--celery, whole carrots, anything I could find. The broth itself is really versatile and allows you to mix in whatever you want. I got so carried away adding--it was starting to look like a stew--so I added an extra 4 cups of water with one or two beef bullion cubes to keep the flavor. Cooked with brown rice I had left over from another recipe. Loved it! Will make again!

 

[JMMOELLER]

This was simple and delicious. It will definitely become a "cook ahead" lunch special for me.