Chicken Wild Rice Soup

Portion Size: 1 ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/4 cup uncooked wild rice
1 cup uncooked rice
6 cups diced, cooked chicken breast meat
1 teaspoon basil
2 tablespoons parsley flakes
½ teaspoon garlic powder
4 tablespoons low sodium chicken bouillon granules
1 large onion	Washed, peeled and chopped.
10 cups water
2 cups potatoes	Washed, peeled, and cubed.
2 cups frozen peas and carrots
1 cup fresh mushrooms	Washed, trimmed and sliced
3 cups nonfat milk
1/4 c. flour

For gluten free (GF): Use GF flour and GF bouillon granules. Always check each ingredient to be sure it is gluten free.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan over medium to high heat bring rice, chicken bouillon, onion, and water to boil.
2	Remove from heat and pour into slow cooker. Stir in potatoes.
3	Combine milk and flour until smooth. Add to slow cooker or stock pot.
4	Place chicken, mushrooms, potatoes, and onions, in a slow cooker. Pour into slow cooker. Cook on low for 6 hours.
5	OR cook in a large stock pot on stove by bringing to boil and simmer for 45 minutes until rice and potatoes are tender. Just 5 minutes before serving. Add peas and carrots and heat through.	Cook until internal temperature reaches 165°F.

To make this recipe gluten free: Use GF broth and GF flour. Always check all ingredients to be sure they are gluten free.

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