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Ingredients
- 1 small red onion, diced
- 2 cups shredded, cooked chicken
- 2 medium carrots, diced
- 1/2 teaspoon crushed peppercorns
- 1 red bell pepper, diced
- 1/4 teaspoon white pepper
- 1 teaspoon freshly chopped garlic
- 2 dashes hot pepper sauce
- 1/4 cup olive oil
- 1/4 teaspoon celery salt
- 2 tablespoons white Sambuca liquor
- 3 cups washed and chopped fresh spinach
- Juice from 1 lemon
- 2 cups cooked wild rice
- 2 quarts chicken broth
- 8 to 10 tablespoons crumbled feta cheese for garnish
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In 4-quart saucepan, saute onion, carrots, bell pepper and garlic in oil over medium heat until vegetables are tender.
Add Sambuca and lemon juice and saute 5 minutes.
Add broth, chicken, peppercorns, white pepper, hot pepper sauce, celery salt and spinach. Simmer 20 minutes. Add cooked rice. Before serving, sprinkle each serving with about 1 tablespoon cheese. Makes 8 to 10 servings.
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