Wild Rice Soup Mix Ingredients:

Wild rice, corn pasta (gluten free corn flour), onions, carrots, celery, leeks and herbs. No added salt, preservatives or MSG.

Allergen Information: Gluten-Free

Recipe Additions:

3 tablespoons oil or butter
10 cups chicken broth
1 quartered chicken (or 2 whole chicken breasts)
freshly ground pepper
1 10-ounce box frozen peas or asparagus pieces
Optional: 1 cup white wine

Wild Rice Soup Cooking Directions:

• In a 6 quart pot, toss vegetables in packet lightly in oil over low heat.
• Add broth, bring to a boil, reduce heat and simmer, covered, for 10 minutes.
• Rinse wild rice and add to pot with chicken and pepper.
• Bring to a boil, reduce heat and simmer, covered, for 45 to 60 minutes.
• Remove chicken to cool.
• Cut chicken meat off the bones and return to pot.
• Bring back to a boil, add pasta packet and simmer, uncovered, for 10 minutes.
• Add peas for last few minutes of cooking time, add wine if desired.
• Allow it to cool slightly before serving.

Slow Cooker Recipe Directions:

Recommended slow cooker: 4 quart

• In a skillet, toss contents of vegetables in packet lightly in butter and oil over low heat.
• Rinse wild rice and add to bowl of slow cooker with chicken and broth.
• Transfer vegetables to slow cooker, stir well. Cover and cook on LOW 8 hours.
• Remove chicken to cool. Cut chicken off bones and return to slow cooker. Season with pepper. (Some cooks use boneless chicken breast, cut into small strips, to avoid the messy step of cutting meat off the bones.)
• Add peas, wine and pasta. Cook for 30 minutes and serve.