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stepheniegwen on 7.20.2010
This was so delicious. Great, creamy texture and so much flavor. Thank you!
Chicken-Wild Rice Soup
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Description
Delicious creamy chicken soup!
Ingredients
- ½ cups Onion, finely chopped
- ½ cups Celery, Diced
- 2 cloves Garlic Clove, Pressed
- ½ cups Carrots, Peeled And Diced
- 5 cups Chicken Broth
- 3 cups Water
- 2 cups Shredded, Cooked Chicken
- 1 package 4.5 Ounce Long Grain And Wild Rice With Seasoning Packet (I Used Uncle Ben's)
- ½ cups Flour
- ½ cups Butter
- Salt And Pepper, to taste
- 1-½ cup Milk/Half-and-Half/Cream (your Preference)
- ¼ cups White Wine (to Taste--I Usually Use More!)
Preparation
1. Saute onion, celery, carrots, and garlic until softened. Set aside.
2. Add broth, water, and chicken to a large pot. Bring to a boil. Add rice but not seasoning packet. Cover pan and remove from heat.
3. Melt butter in a saucepan over medium heat. Stir in contents of seasoning packet and mix together until bubbly. Lower heat and stir in flour. Add cream, whisking until fully incorporated. Cook until thickened, stirring occasionally.
4. Add cream mixture into broth, rice, and chicken. Add sauteed vegetables and wine. Check seasonings and adjust as desired. Cook over medium heat until thickened and heated through–about 20-25 minutes.
Notes:
1. This soup can be frozen.
2. I like to buy several rotisserie chickens at a time, shred the meat, and then freeze in portions. It saves a lot of time when making this soup or other recipes requiring cooked chicken.
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3 Comments
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Valerie {mayday81} on 7.31.2009
One extra thought — the recipe doesn’t state how long to cook after adding back in the prepped ingredients…just until “thickened and heated through.” The real test for me was tender rice. I simmered my soup for about 20 minutes before the rice wasn’t crunchy; it had bite still, but wasn’t mushy.
Valerie {mayday81} on 7.31.2009
Wonderful! I’ve been searching for a simple, creamy wild rice soup since I tasted one from a mix at a “home demonstration party”. I didn’t want to buy something that you reconstitute, and so began the hunt. THIS is a keeper! I used half ‘n half and skipped the wine. I increased the onion and celery by half again, and sauted in olive oil. Uncle Ben’s has “original” flavored wild rice, but the gem I used was “Roasted Chicken & Herbs.” What a difference! The seasonings were spot on, and delicious. Thank you for this excellent recipe!
nebraskalisa on 7.29.2009
this is an absolutely fantastic recipe. loved the flavor. I actually added slivered almonds and baby spinach. Enjoy this with crusty bread from Panera.