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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.Gold-n-Delicious-9780964678408

http://www.wildriceonline.com/blends.html

St. Maries Wild Rice, Bistro Blend

St. Maries Wild Rice, Bistro Blend

Menu:

Chicken and St. Maries Wild Rice Soup

Bread

Salad

Recipes:

Chicken and St. Maries’ Wild Rice Soup (bag or container)

3 C cooked chicken, cut up in bite sizes

1/4 C butter

Chicken and St. Maries Wild Rice Soup...YUMMMY

Chicken and St. Maries Wild Rice Soup…YUMMMY

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. .

Cool.

Place 2 Cs milk and cooled soup into containers/bags with individual’s chicken for freezing.

Serves 8.

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.

AT HOME:

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

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