Oriental Chicken ‘N Wild Rice Soup




The peppery, slightly sweet flavor of gingerroot permeates the soup.


  1. Slice chicken into julienne strips. In large kettle or Dutch oven, heat oil over medium-high heat. Stir-fry chicken 2 minutes. Add gingerroot and garlic; stir-fry 1 minute. Stir in chicken broth, wild rice and soy sauce. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in snow peas and onions; heat through (about 1 minute).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.