Creamy Chicken Wild Rice Soup
For those raised in Minnesota, classic Cream of Wild Rice Soup is the ultimte comfort food. Earthy from the rice, hearty from the meat, healthy from the vegetables, soothing from the whole milk, and warming because it is a bowl of homemade soup. This backwoods version is perfect on a blustery, cold, wet day with a chunk of warm buttery bannock.
1/3 cup Potato, flakes
1/3 cup Nido whole milk
1 teaspoon Cornmeal
1 teaspoon Chicken bouillon, granules sodium free
1/2 teaspoon Sugar, white granulated
1/2 teaspoon Butter Buds Sprinkles
1/2 teaspoon Celery salt
1/8 teaspoon Black pepper
1/4 teaspoon Thyme, ground
1/2 teaspoon Onion chopped, dried
3 grams dried mushrooms
1 Tablespoon MyChoice Carrot Slices, dehydrated
0.8 ounces Gibbs Instant 7 Minute Wild Rice
1/2 cup Provident Pantry White Chicken, freeze dried
Place in a small plastic bag and seal with a knot the dried mushrooms. Place in a second small plastic bag and seal with a knot the instant potato flakes, milk powder, cornmeal, chicken bouillon granules, sugar, Butter Buds, celery salt, black pepper and thyme.
Package Weight: 6.25 oz.
In a quart ziplock freezer bag, combine the chopped onion, carrot slices, instant rice, chicken and copy of the “At Camp” instructions and the sealed bag with the potato flakes.
Remove small plastic bag with mushrooms and add water. Allow to rehydrate for 20 minutes. Remove small plastic bag with potato flakes; set aside. In medium pot, boil 3-3/4 cups water. Add the rehydrated mushrooms, chicken & rice mixture. Cover; return to gentle boil. Cook until rice is tender. Shut off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in a insulated cozy. Add more water if necessary to reach the desired consistency.
- Servings Per Recipe: 1 serving
- Amount Per Serving: 4 cups
- Calories: 508.4
- Total Fat: 28.4 g
- Cholesterol: 85.0 mg
- Sodium: 468.1 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 4.6 g
- Protein: 35.4 g