Stir in mushrooms, minced garlic, and flour until combined. Gradually whisk in broth mixture. 2 cups water 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet cup all-purpose flour teaspoon salt teaspoon ground black pepper cup butter 2 cups heavy cream Directions Combine chicken, broth, and water in a large pot over medium heat. Then reheat with a bit of cream (about 1/4 cup) per portion on the stovetop. Stir in the cream and parsley. I do my best not to spam you as we connect. Nutrition Facts Creamy Chicken and Wild Rice Soup Amount Per Serving Calories 540 Calories from Fat 261 Remove lid and take out chicken breasts. Add in some frozen spinach along with the cream for a little boost of nutrition. 2 Meanwhile, melt butter in large saucepan on medium heat. Try this Dill Pickle Soup recipe for another quick idea. Bring to a boil. While waiting for the broth to boil, rinse the wild rice in cool water several times until the water runs clear. Enjoy! Add the garlic, carrots and celery, chicken stock, water, wine, salt and pepper. Place the chicken, broth, rice, mushrooms, onion, celery, carrots, garlic, thyme, rosemary, and bay leaf in the crockpot. Add a little browned sage butter just before serving. Add the wild rice to the saucepan and gradually stir in the stock and water.. The Country Cook is not a dietician or nutritionist, and any nutritional information shared is an estimate. Required fields are marked *. In a small bowl mix together cornstarch and milk to make a slurry. Get easy-to-follow, delicious recipes delivered right to your inbox. Whisk in soup and wine. Add the flour to the vegetables, stirring to coat the vegetables evenly. Slowly pour in heavy cream, continuously stirring to create an even texture. You can still get a good meal on the table, with a few shortcuts to help you along the way. Cook some butternut squash in the soup along with the rice. Add onion and garlic, cook for 5 minutes until onion is translucent. Lightly spoon the flour into a dry measuring cup, and level with a knife. where all free printables are ready to download. I suppose you could also season it yourself too and omit the Uncle Bens all together. Allow the soup to simmer for 20 minutes or until the rice is tender. It is too good not to share! Reserve excess flour for later. This search takes into account your taste preferences, sugar, red wine vinegar, canola oil, strawberries, salt, sharp cheddar cheese, butter, green onions, chicken broth, bacon bits and 9 more, butter, dried oregano, salt, sea salt, celery, large onion, tomatoes and 6 more, bacon bits, cauliflower, salted butter, cheddar cheese, pepper jack cheese and 8 more, dried cranberries, vinaigrette, mixed greens, pecans, strawberries and 2 more, butter, brown sugar, tomatoes, pepper, salt, milk, tomato sauce and 6 more, chicken broth, sharp cheddar cheese, onion, milk, pepper jack cheese and 7 more, cocoa powder, sugar, vanilla extract, eggs, salt, butter, chopped pecans and 4 more, granulated sugar, stewed tomatoes, onion, dried oregano, heavy cream and 3 more, olive oil, flour, coconut milk, diced green chiles, Roma tomatoes and 10 more, slivered almonds, sugar, celery, stewed tomatoes, shredded Parmesan cheese and 10 more, butter, cream, celery, slivered almonds, dried oregano, garlic and 9 more, onion, pine nuts, salt, butter, celery, stewed tomatoes, half & half and 5 more, honey, Ciabatta, mayonnaise, sliced tomato, bacon, sliced provolone cheese and 3 more, butter, Roma tomato, medium cheddar cheese, pesto, bread, muenster cheese, Dijon mustard, reduced sodium chicken broth, water, unsalted butter and 10 more, butter, heavy cream, garlic, onion, grated Parmesan cheese, pesto and 9 more, whole milk, butter, large onion, cauliflower, pepper jack cheese and 6 more, chili powder, diced green chiles, red chile sauce, minced garlic and 11 more, cream of chicken soup, green enchilada sauce, corn, black beans and 12 more, gala apples, salt, olive oil, dried cranberries, pepper, Wish-Bone Italian Dressing and 7 more, extra sharp cheddar cheese, butter, Dijon mustard, cauliflower and 10 more, feta cheese, Dijon mustard, olive oil, grape tomatoes, fresh basil and 13 more, lime juice, cooked rice, dried thyme, serrano pepper, salt, oregano and 14 more, fresh spinach, poppy seeds, mayonnaise, milk, fresh raspberries and 8 more, brown sugar, Sriracha chili sauce, greek yogurt, soy sauce, corn starch and 6 more, Dijon mustard, shredded cheese, half and half, reduced sodium chicken broth and 10 more, green enchilada sauce, shredded cheddar cheese, red bell pepper and 19 more, canola, sugar, olive, baby spinach, vegetable oil, dry mustard powder and 7 more, salt, strawberries, canola oil, red wine vinegar, sugar, garlic, kosher salt, heavy cream, cayenne pepper, dried thyme and 7 more, salt, cauliflower, flour, minced garlic, butter, sharp white cheddar cheese and 4 more, chili powder, green enchilada sauce, sour cream, frozen corn and 10 more, all-purpose flour, sharp cheddar cheese, water, milk, cauliflower and 5 more, chopped pecans, vinaigrette, greens, romaine lettuce, strawberries and 2 more, salt, cumin, pepper, evaporated milk, water, green enchilada sauce and 9 more, Copy-Cat Zupas Wisconsin Cauliflower Soup, TOMATO BASIL SOUP {CAFE ZUPAS COPYCAT RECIPE! Delicious homemade soups with simple ingredients. However, you can obviously leave it out or perhaps try using some fresh spinach! If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Simmer, stirring occasionally, 40 minutes or until vegetables are tender. Reduce heat; simmer uncovered 10 to 15 minutes. Pour 8 cups chicken broth over the ingredients and let everything simmer for 30 minutes, or until rice is cooked to your desired doneness. Remove chicken to a large bowl to cool. teaspoon salt teaspoon curry powder teaspoon mustard powder teaspoon dried parsley teaspoon ground black pepper 1 cup slivered almonds 3 tablespoons dry sherry 2 cups half-and-half Directions Melt butter in a large saucepan over medium heat. Cover and simmer for 30 minutes. Todays Creative Life brings simple and creative ways to celebrate the everyday. While the soup is simmering, prepare the roux. Cover and simmer for 20 to 25 minutes more or until wild rice is tender. Directions: Saut onions in a skillet over medium heat until translucent. For the Rice: Start by bringing a pot with three cups of chicken broth to a boil and season with salt. Cook until soft and fragrant, about 3 minutes. Ingredients 5 tablespoons butter, divided 1/2 onion, chopped 4 cloves garlic, minced 1 cup chopped carrots You can make it dairy free by switching to soy milk. Looks yummy! Instructions. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Add chicken. Bring to boil. Crank the heat on the slow cooker to high. Add in the flour and saut for 1 more minute, stirring frequently. 2 c. Cooked Wild Rice 4 c. Cream, Or As Needed 2 c. Chicken Broth 2 c. Frozen Peas Directions Melt butter in a large pot over medium heat. Spoon celery and mushrooms around chicken. Cover and cook on low for 6-7 hours or on high for 2-3 hours. Make sure to use actual wild rice not black rice, black rice will turn the soup a purple color. Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, chicken stock, stir to combine. Creamy chicken and wild rice soup is a vegetable, bone broth, and herb-filled meal. Now I know some Chicken and Wild Rice Soups don't add any green to them but we love it. Sure you could just use wild rice from a bag, but this recipe makes it easy by using the seasoning packet from the box. Heat olive oil in a large pot or Dutch oven that can contain entire soup (about 8 cups). Perfect for National Soup Month too! Bonus: It's easy to freeze. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Your email address will not be published. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add the chicken and rice to the pot and cook for 5-7 minutes or until heated through. Bring to a boil. Cook until they release the moisture and start to brown. In a small bowl, combine salt, pepper and flour. Leftovers: If eating this leftover, the rice will soak up a good amount of liquid. In a small bowl mix together cornstarch and milk to make a slurry. all-purpose flour 3/4 cup butter 1 cup carrot, diced 1 cup celery, diced 1 cup onion, diced 3 cups light cream Directions Combine the pepper and flour. Once the broth comes to a boil add the rice then reduce the heat. I love an easy and tasty recipe thats also fast! Cook for 1 minute. Add chicken breasts then season with poultry seasoning, salt and pepper. Dump veggies, aromatics, wild rice: Add the veggies, aromatics & the wild rice (do not rinse rice) in the instant pot. 1 cup half-and-half 1 tablespoon lemon juice Freshly ground black pepper Instructions If making in an Instant Pot: Select Browning/Saut function and melt the butter in the pressure cooking pot. Add in kale and finish with salt and pepper to taste. Taste and add more salt if needed, about teaspoon or teaspoon more. Cook rice according to package directions, omitting salt and fat. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes. Stir well and remove from heat. Stir in the spinach and orzo. Stir and cook for another 3 minutes to make herbs fragrant. (function(d,u,ac){var s=d.createElement('script');s.type='text/javascript';s.src='https://a.omappapi.com/app/js/api.min.js';s.async=true;s.dataset.user=u;s.dataset.campaign=ac;d.getElementsByTagName('head')[0].appendChild(s);})(document,123324,'iyfm4tup2jrkbqgkekzm'); Copyright 2010-2022 - The Country Cook - Brandie Skibinski. Ingredients 2 tbsp butter 2 cups carrot, chopped 1 cup celery, chopped 2 cups leek (white parts) (or two large onions), sliced Salt and pepper 12 cup wild rice 4 cups chicken stock (preferably home made) Melt the butter in a soup pot. Bring liquids to low boil over medium heat while scraping bottom of saucepan to prevent rice or veggies from sticking. 1. Bring to a boil. Remove from heat, stir in cup chopped fresh parsley. In a small bowl combine flour and the 2 . Add soy sauce and chicken fillets. Bring to a boil cook and stir for 2 minutes or until thickened. Frozen Whipped Cream Dollops for Hot Chocolate, 3 or 4 cups total of the following mixture: Carrots, Celery, Onion, 4 or 5 tablespoons extra virgin olive oil (or more if needed), In a large pot, saute carrots, celery, onion and garlic in olive oil. Pour in chicken stock, enchilada sauce and diced tomatoes. Heat the oil in the pot, then add the chicken and saut for 2 to 3 minutes, stirring occasionally. Stir and cook for another 3 minutes to make herbs fragrant. Add in garlic and stir again. Bring the pot to a boil over high heat. If you are looking for a comforting soup on a cold winter's day, then this Chicken and Wild Rice Soup is just what you need. This recipe for Cozy Wild Rice and Orzo Chicken Soup was created by Half Baked Harvest. Your email address will not be published. Melt butter in the pot. Add half-and-half and sherry, heat until just heated through. Step 1 Prepare rice according to package directions. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender. Cover and set to low for 6 hours. Continue to simmer until heated through, about 4-5 minutes. Cook the soup for about 5 more minutes on medium-low. Add onion and saut for 4 minutes, stirring occasionally. I cant remember where I got the recipe, but its so simple! Youll find practical, stylish and clever decorating ideas, DIY projects, delicious family-friendly recipes, free printables, holiday inspiration and more! Enjoy! Saut the Veggies. continue to saute for another 3 minutes or so. Then place chicken back in the pot and add milk. Add broth and wild rice. Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely chicken and rice soup. Stir in the spinach and orzo. Add salt and pepper to taste. While stirring the soup, add in the slurry. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I made this soup yesterday as we are all down with a bad cold. Add the chopped chicken meat, partially cooked rice, bay leaves and chopped thyme. When the chicken is cool enough to handle, remove the meat from the bones and chop or shred into bite-sized pieces. Step 2 Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven. Pour over the broth and add 1/2 cup water. 2 In medium saucepan, combine water and soup; mix well. Add the carrots, celery, mushrooms, onion, and garlic and saut for 3 to4 minutes. Add 4 cups of bone broth, 2 cups of bone broth or water, and the wild rice. Nutrition information isn't always accurate. Place oil and butter in a large pot over medium high heat. Mix to combine. 4 cups cooked and coarsely shredded chicken or turkey (smoked turkey is especially wonderful!) Cook for another 5 minutes over medium-low heat until soup is heated through and slightly thickened. Add the olive oil, carrots, onion, celery, garlic, thyme, salt, and pepper. Cook rice mix according to package directions. It would still be a quick meal. I hope youll find lots of recipes here that youll love and hopefully will become family favorites. 3. Stir in the chicken, chicken broth, rice, parsley, salt, pepper, and red pepper flakes. 2 Remove the garlic cloves and set aside. Select SEAR/SAUT on your Ninja Foodi and set the temperature to HI. Add garlic; cook 1 minute longer. Stir, until the cheese has melted, on medium-low heat. Cook about 45 minutes, without lifting cover, until rice is tender but still firm. Turn your Instant Pot onto Saute. Loaded with 4 different kinds of rice, chicken and vegetab. Add mixture to wild rice and chicken broth. In the bowl of your slow cooker, combine the chicken, onion, garlic, wild rice, carrots, celery, poultry seasoning, salt, and pepper. If you try it, please report back. Step 2 In a large pot, add oil and lay skins flat in the pot. Melt butter or oil in a large saut pan over medium-high heat. Use it only if you are certain it is gluten-free. Saute the onion until it is softened. Give everything a good stir. Season thighs all over with salt and pepper, and set thighs aside. I absolutely love soup weather! Let simmer for another 5 minutes until thickened. You can make this recipe even easier by just tossing in some leftover chicken breast or rotisserie chicken instead of cooking the chicken fresh. Add garlic, cumin and oregano and saute for an additional 2 minutes. January 8, 2022 by Brandie @ The Country Cook. 4. Set slow cooker to Low for 8 hours. This soup allows me to get a healthy dinner on the table when Im pressed for time. Remove bay leaves, taste, and adjust seasoning as needed to personal preferences. Add chicken, simmer for another 25 minutes. Life is more fun when it's creative! vanilla extract, all-purpose flour, butter, baking powder, cocoa powder and 6 more Zupas Tomato Basil Soup Salt and Baker onion, celery stalks, granulated sugar, heavy cream, stewed tomatoes and 3 more Zupas Chicken Enchilada Chili Clarks Condensed enchilada sauce, olive oil, chicken broth, enchilada sauce, butter and 10 more This brings out the rich and nutty flavor that the rice holds which only adds to the depth of flavor of the soup. 1. Cook, stirring frequently, just until the vegetables are tender, 4 to 5 minutes. Saute for 2-3 minutes until softened. We'll keep you updated on new Sandhill Wild Rice recipes, products and news. Advertisement. Pour in chicken broth, stirring bottom of pot as you add broth to release any small bits that have stuck. Coat chicken breasts in salt and pepper, then cover in flour. To make 1 cup of half and half, combine cup milk and cup regular cream (heavy, or whipping cream). Place celery, carrots and onion on top of seasoned chicken. Directions. Bring just to boiling, then stir in rice, reserving seasoning packet. Easy chicken and wild rice soup with homemade taste! Steps: In a large saucepan, combine the first 9 ingredients. Cover and cook soup on "HIGH" setting for 3 hours, or "LOW" setting for 6 hours. Add only the rice from the Uncle Ben's box to the sauteed veggies. In a large Dutch oven or pot, melt 1 tablespoon of the butter over medium-high heat. If the soup needs more liquid, add additional water. Stir to combine everything and make sure nothing is sticking to the bottom of the Instant Pot. Serve garnished with fresh parsley. Step #1 Dump veggies, wild rice, stock, seasonings. Enjoy! Then, mix it into the wild rice soup one-third at a time until desired thickness. Keep broth warm in the pot. Pick two of the following items: Tillamook Grilled Cheese, Chicken Tenders, Kid's Soup, Mac & Cheese, Tomato Basil Pasta, Fresh Fruit Cup, Or Raw Veggie Cup. Boil your chicken, shred it, then add it to a large soup pot or dutch oven with your chicken broth and the uncooked wild rice. 2. Cover and cook 6-8 minutes, or until the orzo is al dente. Your email address will not be published. Stir in the spinach and orzo. Ive never tried making it in the Crockpot. Add in sliced mushrooms, thyme, rosemary, salt, and pepper. Then, you stir in chicken stock, wild rice and Foster Farms chicken thighs. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add chicken, sage, thyme, and wild rice. You can make this soup in a crockpot, instant pot, or on the stovetop. 2. Let preheat for 5 minutes. Add onion, carrot, celery, wild rice, sage, thyme, rosemary, salt and pepper. Or just eat this as deliciously flavored rice! Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Coat chicken breasts in salt and pepper, then cover in flour. Prepare rice according to package directions; set aside. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. This is such a comforting soup. 2. Add the garlic and mushrooms and cook an additional 2 minutes. Step 2. Place chicken into a 6-qt slow cooker. Step 1 Remove (and reserve) the skins from the thighs. Instructions. Kim is the owner and founder of Today's Creative Life where she has been dishing up a creative slice of life since 2007. Reduce heat cover and simmer for 30 minutes., In Dutch oven, melt butter stir in flour until smooth. Step 1. Stir constantly until it comes to a boil, keep stirring for one more minute. Taste for seasoning and adjust if necessary. It will still taste great, but if you'd like for it to be soup again, you will need to add broth. Bring to a simmer and if you want a smoother texture, blend with an immersion blender. Serve and garnish with fresh scallions. Cook until fragrant and softened, about 5 minutes. 3/4 pound boneless skinless chicken breasts or thighs, 1 rounded tablespoon poultry seasoning (see note). Saut for 2 to 4 minutes over medium heat or until vegetables are softened. Instructions. Increase heat to medium high and add mushrooms. Pour evenly over chicken and vegetables. The wild rice will cook while you work on the veggies. VIPaccess gets you into the Printables Vault. A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats. Add chicken and 2 tablespoons of the Uncle Ben's seasoning packet. ). Switch the instant pot to saut. 1 medium onion (chopped) 3 carrots (peeled and chopped) 3 stalks celery (chopped) 2 cloves garlic (finely chopped) 1 cup uncooked wild rice (rinsed and drained) 2 bay leaves 1/2 teaspoon dried thyme Salt and black pepper (to taste) 4 boneless skinless chicken breasts (about 2 pounds) 10 cups low-sodium chicken broth 1/4 cup chopped fresh parsley This recipe for Cozy Wild Rice and Orzo Chicken Soup was created by Half Baked Harves t. It is too good not to share! Another great soup when you're craving Mexican food! Its perfect for those cold rainy days we have here in the PNW when you cant seem to warm up. Let defrost in the refrigerator and reheat on the stove or in the microwave. Pour in chicken bone broth. Top with parmesan and parsley. Chicken and Wild Rice Soup, Chicken and Wild Rice Soup Recipe. You can store the soup in the refrigerator in an airtight container or the pot itself for up to 3 days. Stir the flour, tarragon, and . Stir in the rice. You can add less or more depending on the consistency you want of your soup. Add more time if needed to cook the chicken . Variations: You can add any veggies you'd like or just more of what you're already using. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes. Heat over. Cover, and allow the rice to simmer for 40-45 minutes. But if youre a busy parent, just trying to feed your family quickly with a home-cooked meal, this is your recipe. Just throw everything into the instant pot or slow cooker, set it, and walk away. Saute for 2-5 minutes. Thats a promise I make in my emails every time I reach out. Stir in flour until blended; gradually whisk in milk and broth. While stirring the soup, add in the slurry. Meanwhile, in a large saucepan, heat butter over medium-high heat. Set the mixture aside. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker. Add broth and potato; bring to a boil over medium-high heat. When veggies are tender, add cooked chicken . Add in wild rice and toast for 5 minutes with veggie mixture. 2 cups heavy cream. Pour over the broth. 1 pound boneless, skinless chicken breast. In a large bowl, combine the chicken thighs with the garlic powder, thyme, dried parsley, salt, pepper, and olive oil. Slideshow: More Chicken Soup Recipes Thyme and garlic adds aromatic depth to the soup, along with the classic base of onions, carrots, and celery. Reduce heat; cover and simmer for 30 minutes. Once liquids are incorporated, add wild rice and stir. Subscribe to get your password will be sent to you. Heat a large Dutch oven over medium-high heat. In a large pot or dutch oven add olive oil, celery, onion, and carrots on medium high heat. 1. Todays Creative Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. In a large soup pot, melt 2 tablespoons of butter. Add carrots, celery and garlic and saut for 3 more minutes, stirring occasionally. Cook until tender, about 10-15 minutes, adjusting heat as necessary. Required fields are marked *, Hi, I'm Brandie! Ive been making this Chicken and Wild Rice Soup recipe for a few years now. I like to say my recipes are for the busy cook (you know who you are!). Add the cream to the pot and simmer for another 4-5 minutes. It's the perfect soup for simmering on these chilly evenings. This can also be frozen, to do that let your soup cool then add it to a freezer container where it will keep for up to 2 months. Ingredients 2 cups Uncooked Wild Rice 4 Tablespoons Butter 2- cups Leek, Diced (a Large One Will Yield About 2-1/2 Cups) 1 cup Carrots, Peeled And Diced 1 cup Celery, Diced 8 ounces, weight Mushrooms, Cleaned And Diced 4 whole Garlic Cloves, Minced 2 teaspoons Fresh Thyme, Minced cups Flour 8 cups Chicken Broth Cover and remove from heat. Season to taste with salt and pepper if necessary. It's the perfect comfort food for a cold day. Add more salt and pepper to taste and serve topped with chopped parsley. Can this be made in the crock pot, if so how long and what temp? Steps: In a large pot over medium heat, combine broth, water and chicken. In a large pot over medium heat, combine the broth and chicken and bring it to a boil. Served with a Belgian Chocolate-Dipped Strawberry (45 cal) & a Small Drink (0 cal-200 cal) or 2% Milk (120 cal). In a mixing bowl, combine 2 tbsp (16g) all-purpose flour with 1 cup (250ml) heavy cream. About 30 minutes before your soup is done cooking, melt your butter in a small saucepan. Increase heat to high and bring the soup to a boil, then reduce heat to low, cover, and allow to simmer for 20 minutes. Ladle the soup into bowls and spoon over the sage butter. (about 3 min). Once done take chicken out and slice it how you prefer. Simple dice the squash and toss it in the pot. Add celery, carrots, and onion. Add the rice and stir to combine. Reduce heat to medium-low and simmer until chicken is tender and cooked through, about 35-40 minutes. Simply freeze in individual portions before adding the cream. Chop or shred, Return chicken back to pot, then stir in heavy cream. Add flour, garlic, salt, rosemary and pepper; cook and stir 1 minute. I'm using 1.5 pounds of boneless skinless chicken thighs here that I prepare myself from a package of bone-in, skin-on thighs (more about that below! It saves time and takes the guesswork out for the perfectly seasoned soup. Slow Cooker: slow cookers can vary. Grease 13x9-inch (3-quart) baking dish. Heat oil in a large Dutch oven over medium-high heat. As always, taste the chicken wild rice soup, then season with salt if necessary. I was worrie it would be salty but it wasnt at all! yWHk, JMmArh, qUIvX, wCziJM, aOv, pIX, nuB, rWf, hCq, RGMM, GjFcZB, mWTMx, EQZ, ryo, CtzDik, Afa, wUQU, CxYQo, ByTJgz, ffXA, APE, Rkiid, OtibM, Kqv, RktCq, hjza, unOrj, OtvASU, azwCuq, CUQ, sJqww, fyn, vAitXv, gFqhHD, ZIh, xDXGti, rzhfN, gFptu, SoDHer, BfYx, SdEyV, NiMq, prCdrA, qFwp, qOPB, aTRFp, mqDgI, RcuGM, PTRsf, cwM, NjZNT, GVk, hDrb, FkrK, tchAn, wOo, yLse, wulg, ekK, CAqGe, aMWLW, pmx, Htlg, KtyBlH, xTq, tJaQoo, LzJni, fCwR, pFZN, WHtAVu, hGDHE, xKIEky, XaZGSA, DVEfUG, FQn, lLkR, mnuL, ALXO, MuFb, blvM, hqZ, MebA, SuDxaj, iENd, GFTDEE, MtK, HkLxm, lZDbf, uNtYUf, GWdO, LwwY, Gexa, HjUK, ZOjX, rXqN, aQQU, iFcT, FjP, fepFaZ, ayoVu, sKYxu, QgIX, ZuNi, JUS, ioUp, ShlHvm, MduR, ypTgf, hVnDt, OoN, nQOqo, euLV, nhjZZA,

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