Chicken & Wild Rice Soup

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13 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
1 1/2 cups
Yields:
6 cups
Prep:
30 mins
Cook:
50 mins
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Chicken & Wild Rice Soup

Ingredients
1/2
cup finely chopped carrot (1 medium)
1/2
cup finely chopped onion (1 medium)
1/2
cup finely chopped celery (1 stalk)
1
tablespoon butter or margarine
4
cups chicken broth
3/4
cup wild rice, rinsed and drained
12
ounces skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2
tablespoons all-purpose flour
2
tablespoons butter or margarine, softened
2
cups half-and-half or light cream
 
Salt
 
black pepper

Directions

  1. In a Dutch cook and stir carrot, onion, and celery in hot butter for 5 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add chicken pieces. Simmer, covered, for 20 to 25 minutes more or until wild rice is tender.
  2. In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper.
  3. Makes 4 servings (6 cups)

Nutrition Facts

(Chicken & Wild Rice Soup)
    Per serving:
  • 479 kcal cal.,
  • 24 g fat
  • (14 g sat. fat,
  • 119 mg chol.,
  • 1213 mg sodium,
  • 36 g carb.,
  • 3 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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