Creamy Chicken & Wild Rice Soup
"Another oldie from our family favorites, the recipe passed along years and years ago with a gifted package of wild rice from the La Ronge area in northern Saskatchewan. These days my rice is purchased at the grocers using the Wild Rice or the Wild/White Mix."
Ingredients
Nutritional
- Serving Size: 1 (257.8 g)
- Calories 196
- Total Fat - 11.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 33.1 mg
- Sodium - 1014.2 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 1.8 g
- Sugars - 2 g
- Protein - 6.9 g
- Calcium - 66.8 mg
- Iron - 0.9 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In large soup pot over med heat melt 3 teaspoons butter or vegetable oil, saute onions and celery until soft, add in carrots stirring several minutes.
Step 2
Mix in chicken broth, uncooked wild rice, salt, pepper, dried thyme.
Step 3
Bring to boil, reduce heat, cover and simmer 1 hour or until rice is tender.
Step 4
Add in cooked cubed chicken, heat through.
Step 5
In another pot melt the 2 tablespoons butter, stir and blend in flour, add half and half cream stirring until heated through.
Step 6
Slowly add the half and half mixture to the soup pot, stirring constantly, snip in the fresh parsley if using and heat through.
Tips
No special items needed.