Creamy Chicken Wild Rice Soup
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/3 cup Potato, flakes1/3 cup Nido whole milk1 teaspoon Cornmeal1 teaspoon Chicken bouillon, granules sodium free1/2 teaspoon Sugar, white granulated1/2 teaspoon Butter Buds Sprinkles1/2 teaspoon Celery salt1/8 teaspoon Black pepper1/4 teaspoon Thyme, ground1/2 teaspoon Onion chopped, dried1 Tablespoon MyChoice Carrot Slices, dehydrated0.8 ounces Gibbs Instant 7 Minute Wild Rice1/2 cup Provident Pantry White Chicken, freeze dried
At Home:
Place in a small plastic bag and seal with a knot the instant potato flakes, milk powder, cornmeal, chicken bouillon granules, sugar, Butter Buds, celery salt, black pepper and thyme.
Package Weight: ____ oz.
In a quart ziplock freezer bag, combine the chopped onion, carrot slices, instant rice, chicken and copy of the “At Camp” instructions and the sealed bag with the potato flakes.
At Camp:
Remove small plastic bag with potato flakes; set aside. In medium pot, boil 3-3/4 cups water. Add the chicken & rice mixture. Cover; return to gentle boil. Cook until rice is tender. Shut off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in a insulated cozy. Add more water if necessary to reach the desired consistency.
Serving Size: 4 cups
Number of Servings: 1
Recipe submitted by SparkPeople user WDONALDSON.
Place in a small plastic bag and seal with a knot the instant potato flakes, milk powder, cornmeal, chicken bouillon granules, sugar, Butter Buds, celery salt, black pepper and thyme.
Package Weight: ____ oz.
In a quart ziplock freezer bag, combine the chopped onion, carrot slices, instant rice, chicken and copy of the “At Camp” instructions and the sealed bag with the potato flakes.
At Camp:
Remove small plastic bag with potato flakes; set aside. In medium pot, boil 3-3/4 cups water. Add the chicken & rice mixture. Cover; return to gentle boil. Cook until rice is tender. Shut off the heat and add the bag of dry ingredients. Stir for a few moments. Allow to finish cooking in a insulated cozy. Add more water if necessary to reach the desired consistency.
Serving Size: 4 cups
Number of Servings: 1
Recipe submitted by SparkPeople user WDONALDSON.
Nutritional Info Amount Per Serving
- Calories: 508.4
- Total Fat: 28.4 g
- Cholesterol: 85.0 mg
- Sodium: 468.1 mg
- Total Carbs: 64.4 g
- Dietary Fiber: 4.6 g
- Protein: 35.4 g
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