Top | My Recipes

Chicken and Wild Rice Stew

(recipe, Nellie McBride)


You can use any combination of brown rice, wild rice or barley.


  1. olive oil
  2. 1 large onion chopped
  3. 1 large carrot chopped
  4. couple of celery ribs chopped
  5. 8 cups ff chicken broth
  6. 2 cups cooked brown rice
  7. 1 cup cooked wild rice
  8. ¼ tsp. salt
  9. ¼ tsp. pepper
  10. 1 cup evaporated skim milk
  11. 2 large chicken breasts, chopped (boneless, skinless)


  1. Cook rices per package instructions. In a saucepan or soup pot, saute onion, celery and carrots in a bit of olive oil. Cook until vegetables are tender. Puree ¼ of mixture to add thickness without using flour (add a bit of the broth to ease the process, if desired). Mix puree and vegetables in a large stock pot, and slowly add broth. Stir in chicken breast. Cook until chicken is done, 10 minutes or so. Add rice, salt and pepper. Cook over medium heat until bubbling and thickened. Stir in evaporated skim milk. Cook for another 5 minutes.
  2. (WW core board)