Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Chicken Breast Recipes

Kids Recipes

Peaches with a Sunshine Smile

Peaches with a Sunshine Smile Recipe
1 cn Of peach halves 2 To 3 cups cottage cheese (low fat) Lettuce leaves Arrange lettuce in a bowl o...

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: 4.5 Rating 4.5
350 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Sour Cream and Wild Rice Soup recipe  PDF   Chicken Breast recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Navajo Tacos

New Cooking Recipes

Gary's Chocolate Pudding
Gary's Chocolate Pudding Recipe


2 c Milk 2 1/2 tb Cornstarch 2/3 c Sugar 3 oz Chocolate, unsw. baking 1 ts Vanilla e tract 1 tb Oil or Butter Place water into the bottom part of a double boiler. Place on stove on high heat. Mi dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mi thoroughly. Place top of double boiler into bottom of double boiler. Heat mi ture while stirring constantly until water in double boiler returns to a boil and mi ture is sufficiently thickened. Cover and continue heating for 15 minutes, stir...

Cooking Magazines: My Recipes » February 2019   My recipes RSS   Thumsb up

Dish Of The Day

Hot and Sour Soup with Chayote Shrimp and M

Hot and Sour Soup with Chayote Shrimp and M Recipe
1/2 lb Small shrimp, rinsed 1 Small Lemon rind 1 Top Lemongrass (optional) 1/2 ts Allspice berries...
read more

Category: » Shrimp Recipes

View more dishes

>