1 9 8 5 3
Creamy Chicken & Wild Rice Soup
4 9 1 4
9 INGREDIENTS • 2 tbsp olive oil • 1½ lbs boneless chicken thighs • 2 (8 oz) packages sliced mushrooms • 1 (32 oz) carton reduced-sodium • 1½ cups thinly sliced leeks • 1½ cups ½-inch sliced celery • ¾ cup uncooked wild rice • ¾ tsp salt • 1 (12 oz) package soft, tofu 5 3 8 8 http://1sudoku.com chicken broth • 2 cups water
2
3 4 6 1 9
3 5 9 2
6
n° 222047 - Level Medium • 1 cup low-fat milk (1%) • ¼ cup all-purpose flour • 1 tbsp fresh thyme leaves
3 2 4 1 8 4 DIRECTIONS In a 12-inch skillet heat oil over medium-high. Add chicken; cook 6 minutes or until browned, turning once. In a 6-qt. slow cooker combine chicken, mushrooms, chicken broth, water, leeks, celery, wild rice and salt. Cover and cook on low 6 hours or high 3 hours. Remove chicken from cooker. Coarsely shred chicken using two forks. If using low setting, turn to high. In a blender combine the tofu, low-fat milk, flour and thyme leaves. Cover and blend until smooth. Stir into mixture in cooker. Cover and cook 30 minutes more or until thick. Stir in shredded chicken. 5 7 6 8 1 5 7 2 9 8 7 8 6 1 5 2 6 4 9 6 1 2 8 5 SUDOKU PUZZLE http://1sudoku.com n° 26328 - Level Medium
6
7
1
7 9
3 5 9 7 6
5 2
3
9
6
1
3
1
2 4
8 1 2 3 9
3 8
2
8
7
http://1sudoku.com
n° 225044 - Level Medium
Made with FlippingBook flipbook maker