Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Chicken Breast Recipes

Oatmeal Cookies Recipes

Disneyland's Oatmeal Raisin Cookies

Disneyland's Oatmeal Raisin Cookies Recipe
3 1/4 c Flour 1 tb Baking powder 1 1/2 ts Ground cinnamon 1 ts Salt 1 ts Baking soda 2 1/8 c...

read more

Sour Cream and Wild Rice Soup Recipe

Sour Cream and Wild Rice Soup recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sour Cream and Wild Rice Soup recipe  PDF


POACHING INGREDIENTS 2 Chicken Breasts e cess fat
and skin removed 1 qt Water
1 Onion quartered
1 Carrot cut in large chunks
1 Celery Rib cut in half
1 Bay Leaf
10 Black Peppercorns whole
Salt to taste SOUP INGREDIENTS 1 ts Olive Oil
1 lg Red Onion thinly sliced
2 md Celery Ribs thinly sliced
3 lg Carrots peeled and shredded
4 Garlic Cloves chopped
2 c Mushrooms sliced
1/4 c Flour
Salt Black Pepper freshly ground 1 c Evaporated Skim Milk
1 c Sour Cream Substitute
1 tb Corn Starch
2 c Wild Rice Cooked
according to package dir without fat or salt 3 tb Thyme fresh chopped
In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the chicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in the refrigerator to chill, or use fat separator to remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed. Meanwhile, in a large saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stir to combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim milk. In a small bowl, whisk together the sour cream and the cornstarch. Add to the soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once.

Sour Cream and Wild Rice Soup recipe and other chicken breast recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
173 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Sour Cream and Wild Rice Soup recipe  PDF   Chicken Breast recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Pumpkin Chess Pie

New Cooking Recipes

Hidden Treasures
Hidden Treasures Recipe


2/3 c Butter Flavor Crisco 3/4 c Sugar 1 Egg 1 tb Milk 1 ts Vanilla 1 3/4 c All purpose flour 1 ts Baking powder 1/2 ts Salt 1/2 ts Baking soda 48 Maraschino Cherries, well drained on paper towels WHITE DIPPING CHOCOLATE 1 c White melting chocolate, cut into small pieces 2 tb Butter Flavor Crisco DARK DIPPING CHOCOLATE 1 c Semisweet chocolate chips 2 tb Butter Flavor Crisco Finely chopped pecans Slivered White Chocolate Preparation Time: 60 ...

Cooking Magazines: Holiday Cookie Recipes » October 2018   Holiday Cookie recipes RSS   New

Dish Of The Day

Bill's Special Edition Of Texas Pecan Pie

Bill's Special Edition Of Texas Pecan Pie Recipe
1 9 pie crust unbaked 3 Eggs slightly beaten 1 Dash Salt 1 Cup Sugar 1 Teaspoon Flour...
read more

Category: » Butternut Squash Recipes

View more dishes

>