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Recipe Detail

Chicken Wild Rice Soup

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Number of Servings:

Ingredients:

  1. 1 cups - wild rice
  2. 3 cups - water
  3. 4 teaspoons - granulated chicken bouillon OR 1 bouillon cube per cup of water
  4. 1 cups - onion chopped
  5. 2 stalks - celery cut in pieces
  6. 2 - carrots peeled, diced
  7. 1/2 cups - butter
  8. 1/2 cups - flour
  9. 4 cups - chicken broth
  10. 2 cups - cooked wild rice
  11. 2 cups - cream
  12. 2 cups - cooked chicken chopped
  13. 1 teaspoons - parsley flakes
  14. 1/2 teaspoons - salt and pepper
  15. 1/4 teaspoons - basil
  16. - mushrooms chopped
  17. - corn
  18. - rosemary to taste
  19. - garlic to taste

Directions:

Method for cooking Wild Rice:

Rinse the rice thoroughly and put into covered baking dish. Add water and bouillon. Cover and bake in 350 degree F oven for 1-1/2 hours, checking rice after 1 hour, and adding more water if needed; continue baking for additional 1/2 hour. Rice should be moist and not dry. Cooked rice may be frozen for later use.

Chicken Wild Rice Soup:

Melt butter in a pan and saute the onion, celery and carrots until onion is transparent.

Reduce heat. Blend in flour; gradually add broth. Bring to a boil. Boil 1 minute.

Reduce heat, add rice, cream, chicken, parsley, mushrooms, corn, rosemary, garlic, salt, pepper and basil. Simmer for 20 minutes (Do Not Boil!).

Have plenty of half-and-half on hand as this soup thickens. Freezes well.


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