Chicken With Wild Rice Soup
4 cups low sodium chicken broth
3 cups water
1 box Long Grain & Wild Rice (w/ flavor packet, we used Roundy’s brand of Near East)
2 stalks celery, diced
¼ cup red onion, thinly sliced
½ cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried majoram
3 tablespoons olive oil
3 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup milk
salt and pepper, to taste
2 cups cooked chicken
In a large saucepan or dutch oven, drizzle olive oil on the bottom and add carrots, celery, garlic, onion, marjoram and seasoning flavor packet. Saute for 5 minutes over medium heat.
Stir rice in; then mix in the flour. Add chicken broth and water and bring to a boil. Simmer for 15 minutes.
While soup is simmering, heat the heavy cream and milk in a small saucepan, just until hot. Add milk and heavy cream to the soup mixture along with the cooked chicken. Simmer for another 30 minutes, or until the rice is cooked through. Season with salt and pepper.
We served ours in a sourdough bread bowl.
Recipe and Picture source…..livelovepasta.com
Creamy Ranch Pork Chops And Rice
What You’ll Need
1 tablespoon vegetable oil
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
3/4 cup milk
1 envelope (1 ounce) ranch salad dressing mix
How to Make It
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil.
Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.
Sprinkle with the paprika.
Serve with the Ranch-Style Rice
This recipe is a great twist on the classic Scotcharoos. These delicious no bake bars come together in a matter of minutes and have all the flavor of the traditional recipe.
With chocolate chips, marshmallows, creamy peanut butter and butterscotch chips, All-In-One Scotcheroos will open up your world of no bake recipes; that is, if you haven’t already fallen in love with them.
- 4 cups crispy rice cereal
- 1/2 cup butter
- 10 ounces bag of marshmallows
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- 1/4 cup creamy peanut butter
- In a large sauce pan, melt together the butter, peanut butter, and bag of marshmallows.
- When the marshmallows are melted, turn off the heat and stir in the chocolate chips and butterscotch chips.
- When the chips are melted, stir in the crispy rice cereal.
- Spread the mixture into a greased 8×11 inch pan. Cut into squares when the bars are completely cool and set up.