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This recipe is from Karen/Wild_Rose
Chicken and Wild Rice Soup
2 Tblsp. butter or margarine
1 c. chopped celery
1 c. chopped carrot
1 can whole kernal sweet corn, drained
1/2 c. chopped onion
2 12.5 oz. cans of chicken, does not have to be drained (I use white meat only)
1/4 c. brown sugar
1 32oz. container of chicken broth
1 6 oz. box of Uncle Ben's Original Recipe Long Grain and Wild Rice
Season to taste
I start by sauteing the celery, carrot, and onion in the 2 Tblsp of margarine, just to make them tender... maybe 10-15 min. Probably not necessary, since you bring it all to a boil and simmer later on, but that's how I do it. I season at this point with some garlic powder, adobo, salt and pepper, and the 1/4 c. brown sugar. I add the can of corn and the chicken at the end of this saute. Next, add the container of chicken broth, and bring it all to a simmer. Simmer on low about 10 minutes. Add the rice and seasoning packet of Uncle Ben's, and simmer an additional 20-25 minutes. Turn off heat and let sit at least 15 minutes. Stir well and serve. If soup is too thick for your preference, more chicken broth or water can be added.
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