Chicken ‘n Wild Rice Soup

An easy, yet nourishing Chicken ‘n Wild Rice Soup to warm you up for any occasion

Watch Chef Debee making chicken’n wild rice soup on YouTube




3 Tablespoons butter
3 Tablespoons olive oil
1 small onion chopped
1/2 cup flour
9 cups chicken broth
12 oz. (weight after cooking) chicken, cooked & cubed
1 cup carrots, grated
8 oz. Wild Rice (prepared as directed on pkg.)
2 cups 2% milk
chopped fresh parsley to garnish soup in bowl



1.  In a medium size stock-pot, saute onion in the oil/butter until tender
2.  Stir in the flour thoroughly and then gradually add the chicken broth
3.  Cook over medium heat, stirring constantly until mixture comes to a boil then boil for 1 minute
4.  Stir in cooked rice, cooked chicken & grated carrots, simmering for 5 minutes
5.  Stir in the milk and heat 1 minute
6.  Spoon into soup bowls and top with fresh parsley if desired


Escarole Soup

Escarole Soup

Combine escarole, garlic, tomatoes and brown rice and you have a simple, yet tasteful nourishing soup

Watch Chef Debee making Escarole Soup on YouTube



1 very large head of escarole cut up (about 18 cups)
1 can (28 oz.) crushed tomatoes
8-10 cloves garlic cut in chunks
3/4 cup olive oil
6 cups water (2 cups chicken broth if desired)
1 cup brown rice cooked
1 teaspoon salt
1/2 teaspoon pepper
Pecorino/Romano cheese grated (for top)


1.  In a 6 qt. saucepan, brown garlic in 3/4 cup  hot oil until lightly golden color and the aroma of garlic ascends
2.  Next, add can of tomatoes to hot oil and garlic and let bubble up on medium-high heat for about a minute
3.  Then stir in the cut up escarole, a couple handfuls at a time, until it all is in the pan and has wilted
4.  Add all of the 6 cups of liquids and return to a boil then simmer covered 10 minutes
5.  Ladle soup in bowls adding 1/2 cup of  brown rice to each dish to add a single serving of  whole grain
6.  Sprinkle each dish with some grated Pecorino/Romano cheese

To learn more about Escarole & Garlic go to my Food Facts page

*  You can add 2 more cups of  liquid if you like more broth to your soup
*  You can just add 1 cup crushed tomato to have a less ‘tomato-like’ flavored soup
*  You can use all broth (of any flavor) in place of water if desired

Herb ‘n Potato Soup

Taste the fresh herbs of Parsley, Rosemary and Thyme as you dip your spoon into a bowl of home made Herb ‘n Potato Soup

Watch Chef Debee making Potato Soup on YouTube


2 1/2 pounds potatoes diced (peeled is optional)
Water to cover potatoes
1/2 cup parsley freshly chopped
1 sprig of Rosemary fresh
3 sprigs of Thyme fresh
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves diced
1 1/2 cups evaporated can milk
1 1/2 cups milk (2%)


1.  Put diced potatoes (skins on or off) into a 6 quart saucepan and add water enough to just cover potatoes
2.  Add the parsley, rosemary, thyme, garlic and salt and pepper and bring to a boil
3.  Cover and simmer 25 minutes until potatoes are very soft
4.  In a medium saucepan, add the evaporated milk and the regular milk and bring to a scalding temperature of 180 degrees
5.  Let milk set off burner until needed
6.  When potatoes are cooked soft, remove the rosemary and thyme stems and take a masher and gently mash some of the potatoes
7.  Now the soup is ready to add the milk that has be scalded by first taking a spoon and remove top fat layer off the milk mixture
before pouring it  into the soup
8.  Put soup onto heat again and bring to a slight boil with cover off for another 5-7 minutes

* Remember the scalding breaks down the Protein, thus killing the enzymes and makes a thinner liquid
* Evaporated milk has 60% of its water removed so it is richer in flavor which adds more richness to this soup
* If you want to thicken soup, add 2 tablespoons potato starch to 4 tablespoons water and stir till blended, then slowly add some
into the soup, stirring well

Italian Wedding Soup

Watch Chef Debee making Italian Wedding Soup  on YouTube

You can have a most comforting and nutritious soup in 3 hours or in 1 hour, depending on whether you have chicken stock in your freezer or pantry.  Get a large bunch of escarole (grown in a mucky soil, rich in minerals) and make ‘escarole’ the star of this meal.



2 chicken breasts
2 quarts water
1 quart favorite chicken stock
1 very large bunch escarole chopped thinly
1/2 lb. ground beef
1/2 cup Pecorino-Romano cheese grated
1 teaspoon crushed oregano
2 teaspoons crushed basil
l egg
pepper to taste
salt if desired


1. Cook chicken breasts in 2 quarts water, simmering for 1 & 1/2 hours covered
2. Take out chicken and set aside to cool a little and strain the broth into a bowl
3. Return hot stock to a clean pan and add the 1 quart of favorite chicken stock and heat
on medium until comes to a boil
4. In small bowl combine the ground beef, pec-rom cheese, oregano, basil, egg and pepper/salt
5. Make very tiny balls with hands and drop into the lightly boiling soup mixture and cover,
simmering while you wash and cut up the large bunch of escarole
6. With your hands, shred the chicken that has been cooling and drop into soup mixture
7. Now, take handfuls of the thinly diced escarole and drop into boiling soup until it all goes into the pot
8. Simmer with cover on for about 10 minutes until the escarole is tender
9. Serve in a pasta bowl with a sprinkle of Pecorino-romano grated cheese