Chicken (Or Turkey) Rice Soup- Not Creamy |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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I wanted a wild rice soup that was bold and warming and not creamy. This is what it came out to be and we enjoyed it a lot. I actually used a little garlic and onion powder, cayenne, oregano and paprika instead of creole seasoning because I didn't have any, but that is what it is. I use trader joes wild rice/basmati mix. cooked it first in stock and added about 1 1/2 cups Ingredients:
2 quarts chicken or 2 quarts turkey stock |
3 -4 carrots, chopped |
2 stalks celery, chopped |
1 leek, slices (white and light green only) |
1 1/2 cups corn (frozen or canned is fine) |
28 ounces diced tomatoes, drained |
2 whole chicken breasts |
1 1/2 cups wild rice |
bouillon |
black pepper |
creole seasoning |
salt |
Directions:
1. Bring stock to a boil, add chicken, celery, carrot and leeks. bring back to a boil and simmer for about 40 minutes until chicken is cooked through.
2. remove chicken and add corn and tomatoes.
3. when chicken is cooled to touch chop it and return it to the soup.
4. add bouillon if your stock was not flavorful enough and season to taste with pepper, salt and creole seasoning (or see subs up top).
5. add wild rice blend and heat through.
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