T's Chicken & Wild Rice SoupSubmitted by: MZBAYOUSLF
IntroductionLots of spices give it flavor instead of salt! Lots of spices give it flavor instead of salt!
3/4 Wild Rice
1/4 Cup Brown Rice
9 oz. Kroger Diced Grilled Chicken Breast (fully cooked)
2 Cups Kroger Frozen Chopped Onions
2 tsp Berbere spice mix
2 tsp Ground Rosemary
2 tsp Poultry seasoning
1 tsp Penzeys Bavarian Seasoning
2 tsp Ground White Pepper
2 tsp Celery Seed
2 Bay leaves
2 tbsp Parkay Butter Spray (Approximately)
8 Cups Rachel Ray Low Sodium Chicken Stock (There are lower sodium varieties which are just as good!)
Adjust the Berbere and Pepper to your spice desires. This soup as is DOES have a kick! You can also further reduce the sodium by using fresh chicken instead of the cubed frozen. I used that because I had it, it was quick, and felt the soup needed SOME salt!
Add in the carrots, chicken, rest of the seasonings and rest of the stock. Bring to a boil. Reduce to a simmer and let cook about 2 hours or until carrots are soft and soup is desired consistency.
It makes about 9 cups of soup depending on how much you let it reduce.
Serving Size: Makes about 9 One Cup Servings