Hearty soup not just Winter treat

Robin McDaniel
This delicious Chicken and Rice Soup is a good meal any time of the year.

This delicious Chicken and Rice Soup is a good meal any time of the year.

I attended a bridal shower the other afternoon at the home of my niece Emily, and she served a wonderful soup that made me forget about “soup season” and share the recipe for this hearty dish with Blount Today readers.

We are welcoming a new member to the family, Amanda Finley. Amanda and my nephew Robbie Hill will be getting married this month.

Emily told me this soup is quick and easy to make, and everyone at the shower loved it. Using the Rotisserie chicken really cuts down preparation time.

Emily also is a big fan of an ingredient called “Better than Bouillon,” which is a good replacement for chicken broth. I will give quantities for both.

Chicken Wild Rice Soup

1 box (6 oz.) Uncle Ben’s long-grain and Wild Rice

2 to 4 cans chicken broth or use 2 tsp. of “Better than Bouillon” in 2 cups boiling water)

1 Rotisserie chicken, shredded to yield approximately 3 cups

1 cup sliced mushrooms

1 small clove garlic, minced

1/2 cup diced onion

1/2 cup slivered almonds

Splash of oil

Prepare rice according to package directions. Cook onion, mushrooms and garlic in small amount of oil for about 5 minutes. In large soup pot, combine cooked onion mixture, chicken and broth. Bring to a boil and simmer for about 30 minutes. Add almonds and serve.

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