Chicken and Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I tried this one day when I ran out of egg noodles. I think it's pretty good. We don't eat a lot of salt, so you may want to adjust the salt for your recipe. It is a quick preparation recipe with easy clean up. Ingredients:
4 cups water |
1 lb boneless chicken (your choice) |
1 chicken bouillon cubes or 1 cup chicken broth |
1 package uncle ben's chicken-flavored wild rice |
1 teaspoon lawry's seasoned salt |
1 teaspoon parsley |
1 tablespoon pepper |
1 teaspoon salt |
2 raw carrots, peeled |
1 stalk celery (optional) |
Directions:
1. In a crockpot combine water, seasoning (except rice seasong) and chicken (If you opt to use chicken broth instead of cube, delete 1 cup of water).
2. Cook on low for 4-6 hours or on high 2-3 hours.
3. Cut carrots and celery, set aside
4. Stir rice, UB Seasoning, and carrots into broth.
5. Cook on High for half an hour, or until rice is near done.
6. Add 1 can of cream of chicken soup and celery
7. Cook for fifteen more minutes.
8. Reduce heat.
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