I first read about a similar recipe from the The Junior League of Spokane Gold’n Delicious Cookbook, published in 1995. The recipe is Shrimp and St. Maries Wild Rice Soup on page 74. I adapted this recipe to my health and here it is! I use the Bistro Blend from this site, but purchase it at my local store.
Chicken and St. Maries Wild Rice Soup
Chicken and St. Maries’ Wild Rice Soup (bag or container)
3 C cooked chicken, cut up in bite sizes
1/4 C butter
¼ C bacon bits
1 1/2 C carrots, diced
1 1/2 C celery, diced
1 1/2 C onion, diced
8 ounces wild rice mix, uncooked
1/2 C all purpose flour
3 C chicken broth
2 C 2% milk
1 49.5 oz can chicken broth (to go home)
Melt butter in a large stockpot over medium heat.
Add bacon and vegetables.
Cook until vegetables are tender, about 5 minutes.
Add rice and 2 C of the broth.
Cover and simmer for 30 minutes.
Stir flour into remaining 1-C broth.
Add to soup and stir until bubbly. .
Place 2 Cs milk and cooled soup into containers/bags with individual’s chicken for freezing.
Make sure each person gets a 49.5 oz can of chicken broth for use when reheating. Please label broth with their name and recipe name.
Warm soup on stove or in crockpot. Add 1 49.5 oz can chicken broth and 2 Cs milk of any type. You can use anything from skim to cream. Warm until heated through.
Green Salad Of your choice
Bread of your choice