> wrote in message
ups.com...
> hello ...im a new member of the group and wondered if anyone had a
> good chicken soup recipe using wild rice as an ingredient....the
> combination is a hearty one and im curious as to other members
> ideas...thanks, kim
>

I'm making a pot of this today.

First, the rice: I love Texmati brand brown, red, wild and white rice.
You can use whatever you want. This is simple and wonderful.

Second, the chicken: I love dark meat in soups and stews, but I
use a combination of white and dark, and I buy a big meaty
roaster and roast it dark brown and lovely. It adds to the flavor.
(I put a whole onion and a handful of fresh rosemary in the
body cavity, and fresh cracked pepper on the outside of the
chicken before roasting. You do NOT need to rub the chicken
with any fat, they make enough on their own. 450 for 20 minutes,
then add a cup of water and turn the oven down to 350 and bake
20 minutes a pound, basting occasionally. Add water as needed
so the good brown drippings do not burn.)

*I like a lot of chicken in my chicken soup, it's almost like
a chicken and rice dish. Just use however much you want to.

Then the stock: if you make your own, use it. If not, buy canned
broth. I like store brands just fine.

4-6 cups of chopped cooked chicken.
Four 32-oz containers of chicken broth.
2 cups water.
1 lb baby carrots
four ribs celery.
Salt and pepper to taste.
2 cups dry rice blend

Put the broth and water in a big soup pot.
Chop the celery and carrots to your liking.
Bring the broth to a boil and add the vegetables.
Add the rice, bring to a boil again.
Boil gently for 20 minutes.
Dump the chicken in and cook another 5 minutes.
Add salt and pepper to taste.

*I use very little salt if using canned stock, it is
so salty. Also, using rosemary in the cavity of the
chicken when your roast it reduces the need for salt.