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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Chicken and Wild Rice Soup
Cook Time: 6 to 7 hours
Prep Time: 20 minutes
Yield: Makes 9 (1-1/2-cup) servings
Ingredients:
3
cans (14-1/2 ounces each) chicken broth
1
pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
2
cups water
1
cup sliced celery
1
cup diced carrots
1
package (6 ounces) converted long grain and wild rice mix with seasoning packet (not quick-cooking or instant rice)
1/2
cup chopped onion
1/2
teaspoon black pepper
2
teaspoons white vinegar (optional)
1
tablespoon dried parsley flakes
Preparation:
1.
Combine broth, chicken, water, celery, carrots, rice and seasoning packet, onion and pepper in slow cooker; mix well.
2.
Cover; cook on LOW 6 to 7 hours or on HIGH 4 to 5 hours or until chicken is tender.
3.
Stir in vinegar, if desired. Sprinkle with parsley.
This recipe appears in:
Soups
