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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)
- Servings Per Recipe 4,
- Calories 479,
- Protein (gm) 30,
- Carbohydrate (gm) 36,
- Fat, total (gm) 24,
- Cholesterol (mg) 119,
- Saturated fat (gm) 14,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 3256,
- Vitamin C (mg) 5,
- Sodium (mg) 1213,
- Calcium (DV %) 162,
- Iron (DV %) 2,
- Starch () 11,
- Percent Daily Values are based on a 2,000 calorie diet
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