Wild Rice Chicken Soup

Happy Wednesday!   Was a beautiful day, even with the rain but tomorrow brings more cold and more snow!  This is my first year of really having this much snow to deal with and I'm afraid I'm over it.  Such a beach girl ready for the warmer days ahead!  So another soup is on the horizon.  Made it for Mom and Dad and it was big hit.  Even had enough to freeze some, sure hoping that turns out ok.  We shall see!  Stay warm and safe friends.  Talk to you Saturday.  Oh, forgetful me, this recipe is from a cookbook I have used quite a few times already.  It is out of the Better Homes and Gardens Diet Cookbook.  Enjoy!

Wild Rice Chicken Soup

1 6.2 oz package quick cooking long grain and wild rice mix

2 14 oz cans reduced sodium chicken broth

1 Tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

      (I used fresh)

4 Cloves garlic, minced

4 Cups chopped tomatoes (I used 2 cans of diced tomatoes, fire roasted)

1 9 ounce package frozen, chopped cooked chicken (I stripped a rotisserie chicken)

1 Cup finely chopped zucchini

1/4 teaspoon freshly ground black pepper

1 Tablespoon Madeira or dry sherry (I used sherry)

Prepare rice mix according to package directions, except omit the seasoning packet and the butter.

Meanwhile, in a Dutch oven combine chicken broth, thyme and garlic; bring to boiling.  Stir in the tomatoes, chicken, zucchini and pepper.  Return to boiling; reduce heat.  Simmer, covered, for 5 minutes.  Stir in cooked rice and Madeira or sherry.  Heat through.

Mom and Dad had it with buttered sour dough bread, excellent!  Hope you enjoy like we did!