CHICKEN AND RICE IN ELECTRIC SKILLET RECIPES
CHICKEN WILD RICE SOUP I RECIPE | ALLRECIPES
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Cream of Mushroom Soup
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, CarbohydrateContent 28.7 g, CholesterolContent 97.3 mg, FatContent 32 g, FiberContent 3.6 g, ProteinContent 32.7 g, SaturatedFatContent 14 g, SodiumContent 1514.2 mg, SugarContent 3.2 g
CHICKEN WILD RICE SOUP I RECIPE | ALLRECIPES
A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Provided by Sue
Categories Cream of Mushroom Soup
Total Time 2 hours 25 minutes
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Nutrition Facts : Calories 528.6 calories, CarbohydrateContent 28.7 g, CholesterolContent 97.3 mg, FatContent 32 g, FiberContent 3.6 g, ProteinContent 32.7 g, SaturatedFatContent 14 g, SodiumContent 1514.2 mg, SugarContent 3.2 g
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