Our Creamy Chicken & Wild Rice Soup combines wholesome rich and creamy chicken stock, savory spices and vegetables, with wild and white rice. Laurie's favorite recipe is Chicken Tetrazini.
Directions:
BRING 8 CUPS WATER TO A BOIL. ADD THE RICE PACKET AND REDUCE
HEAT. COVER AND SIMMER 15 MINUTES. REMOVE COVER AND WHISK IN
SEASONING PACKET . CONTINUE TO COOK UNCOVERED 5 MINUTES STIRRING
OFTEN
For Variety:
ADD 2 CUPS COOKED DICED CHICKEN, 1 CUP MIXED VEGETABLES,
OR 1 CUP DICED HAM.
Allergens: CONTAINS WHEAT, MILK AND SOY PRODUCTS.
Ingredients:
Long grain white rice and wild rice,
maltodextrin, enriched wheat flour (malted barley flour, niacin,
iron, thiamin mononitrate, riboflavin, folic acid), soybean oil,
dehydrated onions, celery and carrots, corn syrup solids,
potato flour, food starch-modified, hydrolyzed soy protein,
nonfat milk, rendered chicken fat, salt, sodium caseinate (a
milk derivative), disodium inosinate and disodium guanylate,
spices, silicon dioxide, natural flavors, xanthan gum, mono
and diglycerides, dipotassium phosphate, soy lecithin, garlic
powder.
Laurie's Favorite Recipe-CHICKEN TETRAZINNI
1-8.65 oz. PACKAGE LAURIE'S KITCHEN CREAMY CHICKEN & WILD RICE SOUP MIX
(4 CUPS PREPARED NEEDED FOR RECIPE)
8 oz. EGG NOODLES, COOKED
1 lb. BONELESS SKINLESS CHICKEN BREAST
1 CUP RED BELL PEPPERS, DICED
1 CAN (4.5oz.) SLICED MUSHROOMS, DRAINED
1 CUP SHREDDED CHEDDAR CHEESE
1/4 CUP PARMESAN CHEESE
1 tsp.SALT
1/2 tsp. PEPPER
Directions:
PREHEAT OVEN TO 350 DEGREES.
SIMMER CHICKEN BREASTS IN ENOUGH WATER TO COVER. COOK 25 MINUTES
AND SET ASIDE TO COOL.WHILE CHICKEN IS COOLING, PREPARE THE
SOUP AND PASTA AS DIRECTED, SPREAD THE DRAINED PASTA
IN A 9"X13" CASSEROLE DISH AND LAYER THE COOKED DICED CHICKEN,
BELL PEPPERS, SLICED MUSHROOMS AND CHEDDAR CHEESE OVER THE
PASTA, SEASON WITH SALT AND PEPPER. POUR 4 CUPS OF THE
PREPARED SOUP OVER THE CASSEROLE AND TOP WITH PARMESAN
CHEESE. BAKE UNCOVERED FOR 40 MINUTES. LET STAND 10 MINUTES
BEFORE SERVING.
Click here for Nutrition Facts.
