Creamy Chicken & Wild Rice Soup

7
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"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."

Original recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

Related

Mikekey

Delicious!!!! Will be maiking this again for sure. Great recipe for using leftover cooked chicken.

review by:
(8 Mar 2016)