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Chicken and Wild Rice Soup
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Rating : 5
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Brief Description
Creamy wild rice soup; perfect for using leftover chicken or turkey.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The soup can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
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Posted By: mcarr
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Posted On: Dec 05, 2014
Number of Servings:
Ingredients:
- 4 tablespoons - unsalted butter
- 3 - celery ribs cut into 1/2-inch pieces
- 2 - carrots cut into 1/2-inch pieces
- 1 - medium onion chopped
- 2 cloves - garlic minced
- 1 1/2 teaspoons - finely chopped thyme
- - salt and pepper
- 1/4 cups - all-purpose flour
- 1 cups - wild rice (or brown rice) about 5 oz.
- 2 quarts - chicken stock or low-sodium broth
- 4 cups - bite-size pieces of roasted chicken or turkey
- 1 cups - heavy cream or half-and-half
Directions:
1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
2. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
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