Wild Rice Chicken Soup
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If long-grain wild rice is a staple in your kitchen, as it is in ours, by all means go the practical way and use the bulk package or rice, same recipe measurement of 6 to 6 1/2 ounces of quick cooking mix.
1 package (6 ounces) quick-cooking long grain and wild rice mix
2 cans (14 ounces each) reduced sodium chicken broth or equivalent of no-sodium, fat-free homemade chicken broth
4 cloves garlic, minced
1 tablespoons snipped fresh thyme, washed or 1 teaspoon dried thyme, crushed
4 cups chopped tomatoes (do not seed or peel)
2 cups chopped cooked chicken
1 cup finely chopped zucchini, rinsed and chopped
1/2 teaspoon freshly ground pepper
1 tablespoon Madeira wine or dry sherry (optional)
Prepare rice package mix according to package directions, omitting seasoning packet and margarine.
Meanwhile, in a dutch oven combine the broth, garlic and thyme; bring to a boil. Immediately stir in the tomatoes, chicken, zucchini and pepper. Return to boil, then reduce heat. Simmer, covered, for five minutes. Stir in rice, and Madeira or dry sherry, if using. Heat through. Serve with crusty bread.
Ronald Schriefer, Moline