Cook rice according to package directions. Combine rice, bacon, onion, carrots, celery, pepper, soups, and milk in 5 quart saucepan; mix well. Simmer for 1 hour.
Take leftover rice and break it up with a fork. Add frozen peas and canned tomatoes cut in small pieces. Cover with water or chicken broth or vegetable broth. Bring to a boil and cook for 10 minutes. Soup is ready, enjoy!
Wild Rice, Broccoli and Chicken Soup
Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Cook wild rice in chicken broth completely. Fry bacon until crisp. Remove from skillet, blot and crumble. In the same pan, saute' onion in bacon drippings until onion is transparent; drain. Combine all ingredients in large kettle.
Place ingredients in a saucepan, adding enough water so that water level is 1 inch above other ingredients. Simmer 2 hours or more. Remove bay leaf before serving.
Place flour in a 10 inch cast-iron skillet. Bake at 400 degrees F for 1 hour or until very dark brown, stirring every 10 minutes. Remove skillet from oven and set aside.combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender.
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