Sunday, September 26, 2010

Ice Palace Wild Rice Soup

Serves 8+, freezes well

1lg can cream of mushroom soup
1lg can cream of chicken soup (diluted by 1/2 cans milk)
1 can chicken broth (for thinning out the soup later)
3-4 chicken breasts, cooked and cubed
6c cooked wild rice (roughly 1 to 1-1/2c. before cooking)
1 sm package mushrooms, chopped and sauted
1 chopped green pepper
1 chopped red pepper
1 chopped large onion
1 sm can chopped black olives, optional
2oz white wine, optional

Cook wild rice and chicken.
Throw all ingredients (except chicken stock) in to a large pot and heat until boiling.
Thin with chicken stock to your preference.

*I've also made this with turkey with Thanksgiving leftovers - yum!

Diabetic friendly: make with 1/2c wild rice.
Gluten free: check soup for allergens. Skip wine, and use homemade chicken broth (boil chicken carcass in 1c water on low for 1-2h. Freezes well in ice cube trays, strain with fine strainer depending on the dishes you will use it in.)

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