Wednesday, November 27, 2013

Creamy Chicken and Wild Rice Soup

I got this soup recipe last spring after having it at one of our Lenten soup suppers at church. It's from my friend, Julie, and it is very delicious. It's not low-fat and not necessarily healthy but it is is definitely tasty and a great comfort food.

Creamy Chicken and Wild Rice Soup

1 medium onion, diced
2 large carrots, diced
2 ribs celery, diced
1/2 cup butter
1/2 cup flour
4 cups chicken broth
2 cups cooked and shredded chicken
4 cups wild rice, cooked (I used this blend)
2 cups cream, half-n-half, or milk
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp pepper

Cook and shred chicken. Cook rice according to package directions.
In large stockpot over medium heat, saute diced onion, carrot, and celery in butter until onion is transparent. Stir in flour, then gradually add chicken broth, stirring constantly. Bring to a boil and let boil 1-2 minutes. Reduce heat and add chicken, wild rice, salt and pepper. Simmer 15-20 minutes. Add cream and stir until heated through.

My Notes:
Allow plenty of time to cook wild rice. I sometimes use pre-cooked or fast-cook from Uncle Ben's which works great and saves time. I used low-sodium chicken broth last time I made this and needed to add more salt so adjust according to taste! I usually cut the butter down a bit. 1/2 cup is a LOT. I use 1/4 cup and just add a bit more flour--maybe 1/3 cup?

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