Creamy Chicken and Wild Rice Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups reduced sodium chicken | |
| 1/2 lbs. boneless skinless chicken breasts, cut into cubes | |
| 1/2 cup white long grain rice | |
| 1/4 cup wild rice | |
| 2 tablespoons olive oil | |
| 2 tablespoons all-purpose flour | |
| ¼ teaspoon ground black pepper | |
| 2 tablespoons all-purpose flour | |
| 2 cups evaporated milk | |
| ¼ cup celery | Trimmed, washed and diced |
| ¼ cup carrots | Trimmed, washed and sliced |
| 2 tablespoons minced dried onion | |
| 1 tablespoon dried parsley flakes | |
| 1 teaspoon poultry seasoning | |
| ½ teaspoon garlic powder |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Add the celery, carrots, onion, parsley flakes, poultry seasoning, garlic powder and flour. Mix well. Cook for 5 minutes | |
| 2 | Add the broth, white rice, wild rice and bring to a boil. Reduce heat to low and simmer for 20-30 minutes or until rice is tender. Add evaporated milk and heat through. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
