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Back to Recipe List	* Exported from MasterCook * Wild Rice Chicken Soup Recipe By : Test Kitchen Serving Size : 5 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped carrot 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped onion 1/4 cup chopped peeled parsnip 29 ounces chicken broth [two 14 1/2-ounce cans] 2 chicken thighs -- skinned [5 ounces each] 1/2 teaspoon dried savory 1 garlic clove -- minced 1/8 teaspoon salt 1/8 teaspoon pepper 1 cup cooked long grain and wild rice In a large saucepan, sauté carrot, celery, green pepper, onion and parsnip in oil for 3 minutes or until crisp-tender. Add the broth, chicken, savory, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear. Remove chicken from broth. When cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones. Add chicken and rice to soup; heat through. Yields 5 cups. Source: "Cooking for 2, Spring 2007, p. 21" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright: "Reiman Publications, 2007" Yield: "5 cups" Start to Finish Time: "0:30" NOTES. This hearty soup from our Test Kitchen is chock-full of tender thigh meat and veggies, pleasantly seasoned with savory and garlic. Bobbie's Note: I made this soup with a couple variations. First I had leftover Chicken Flavored Rice and used that instead of the Long Grain-Wild Rice. I also added a squirt of lemon juice which I think always zips up the flavor of chicken soup. This was delicious. I thought the dried savory gave it a unique flavor. Contributed to the FareShare Gazette by Bobbie; 4 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 7g Fat (53.5% calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 613mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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