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The Recipe Box

  • Creamy Chicken ‘n’ Wild Rice Soup

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    Creamy Chicken ‘n’ Wild Rice Soup

     

    This recipe was sent to us from Jolanta, one of our employees at the Linder’s growing range in Lake Elmo, MN.

    Ingredients:

      • 2/3 cup uncooked wild ricesoup
      • 2/3 cup chopped onion
      • 2/3 cup chopped carrot
      • 2 Tbsp. butter
      • 6 cups reduced sodium chicken broth
      • 2 medium potatoes, peeled and cubed
      • ½ tsp. salt
      • ½ tsp. pepper
      • 1 cup chopped fresh broccoli
      • 3 cups cubed cooked chicken breast
      • ½ cup all-purpose flour
      • 1 can cream of mushroom soup
      • 1 cup half & half (fat free)
    1. Cook rice according to package directions.
    2. Meanwhile, in a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter for 2 minutes.
    3. Stir in the broth, potatoes, salt and pepper.
    4. Bring to a boil.
    5. Reduce heat; cover and simmer for 10 minutes.
    6. Add broccoli; cook 3-7 minutes longer or until potatoes are tender.
    7. Drain rice if necessary, fluff with a fork.
    8. Stir chicken and rice into potato mixture, heat through.
    9. In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup.
    10. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Recipe adapted from lightandtasty.com

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