Next time you have some leftover chicken use it in this soup. It's fantastic, and while it's a little time consuming--there's nothing difficult about it at all. Kids love the "sizzle" and everyone will agree the flavor is outstanding. Check it out~
1 cup uncooked long grain rice
8 cups chicken broth or stock
2 cups cubed cooked chicken
2 cups sliced fresh mushrooms
1/4 cup chopped green onions
1/4 cup shredded carrot
8 ounces bamboo shoots, drained
8 ounces sliced water chestnuts, drained
4 teaspoons Better Than Bouillon--chicken flavor
1/2 teaspoon fresh garlic
10 ounces frozen peas
1/4 cup canola oil
Cook rice according to package directions. Spread on a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 2 hours or until dried and browned, stirring every 20 minutes; set aside.
In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, carrot, bamboo shoots, water chestnuts, Better Than Bouillon and garlic. Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Add peas; cook for 15 minutes.
Just before serving, heat oil in a skillet.
Fry rice in hot oil until it is slightly puffed.
Ladle soup into serving bowls.
Immediately spoon some hot rice into each bowl and it will sizzle.
Makes almost 3 quarts of soup.
