Wild Rice Soup
photo by Charlotte J
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 175.76 g package quick-cooking long grain and wild rice blend
- 2 (793.78 g) can chicken broth
- 14.79 ml fresh thyme or 4.92 ml dried thyme, crushed
- 4 clove garlic, minced
- 946.36 ml chopped tomatoes
- 354.88 ml chopped cooked chicken breasts
- 236.59 ml finely chopped zucchini
- 1.23 ml pepper
- 14.79 ml madeira wine or 14.79 ml dry sherry (optional)
directions
- Prepare rice mix according to package directions,EXCEPT omit the seasoning packet and margarine.
- Meanwhile, in a Dutch oven combine broth, dried thyme (if using), and garlic.
- Bring to boiling.
- Stir in tomatoes, chicken, zucchini, pepper, and, if usinf fresh thyne.
- Return to boiling; reduce heat.
- Cover and simmer for 5 minutes.
- Stir in cooked rice and if desired, Madeira, Heat through.
- Serve.
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Reviews
-
I made my owe rice blend by using 4.25 ounces white rice and 1.75 ounce of wild rice. Then I cooked it in 1 1/2 cup of water. I used an immersion blender to puree about half of the soup before I added the chicken and rice. I wonder if I would have used vine ripe tomatoes that the soup would have had more flavor. Hot house tomatoes are what I used and they lack in the flavor department. This soup is low calorie yet filling. I'll gladly make this soup again with my tomatoes are ready from our garden. Made for Healthy Choices ABC Tag Game ~ Summer 2010
RECIPE SUBMITTED BY
Barb G.
Sonora, California