🫙 From the Spice Rack
Sizzling Soup
--- -----WALDINE VAN GEFFEN VGHC42A---------------- 1 c Long grain rice -- cook 8 c Chicken broth 2 c Cooked chicken -- cube 2 c Fresh mushrooms -- slice 1/4 c Green onions -- chop...
maineasy
Ingredients8 items
Ingredients
- 8cup chicken broth
- 2cup cooked chicken -- cube
- 2cup fresh mushrooms -- slice
- 1/4cup green onions -- chop
- 18 oz can bamboo shoots -- drain
- 18 oz can water chestnuts -- drain
- 4chicken bouillon cubes
- 1/2tsp garlic powder
Directions
- 1
WALDINE VAN GEFFEN VGHC42A---------------- 1 c Long grain rice -- cook 8 c Chicken broth 2 c Cooked chicken -- cube 2 c Fresh mushrooms -- s
- 2
Bake at 325~ for 2 hours or until fried and browned, stirring occasionally
- 3
set aside
- 4
In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic pow
- 5
Cover and simmer for 1 hour
- 6
cook for 15 minutes
- 7
Just before serving, heat oil in a skillet
- 8
Fry rice in hot oil until it is slightly puffed