Saturday, September 23, 2006

Chicken with white and wild rice soup

I improvised this from two recipes I found--one from Rachel Ray and one that I was given at my bridal shower.

1 pkg. Uncle Ben's (or similar) Herb-flavored Wild Rice blend
butter to make rice mix as package directs
1/2 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 quart chicken broth
1 can cream of chicken soup
1 bay leaf
3 stalks fresh thyme
1 T. hot pepper sauce (like Frank's)

Prepare the Wild Rice blend according to package directions, using chicken broth in place of water and adding onion, carrots and celery. After rice is cooked, stir in remaining chicken broth, cream of chicken soup, bay leaf and thyme. Add hot pepper sauce. Heat through and serve with crusty bread for dipping.

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