Ready to heat things up? Warm yourself through and through with this flavorful, hearty cream of chicken and wild rice soup. Wild rice adds a nutty and chewy texture, while vegetables add fresh flavor and color. The broth is creamy and savory with a touch of herbs and spices. It is filled with juicy and tender chunks of chicken breast. Simple to make and delicious to eat, a bowl will be perfect on a cold winter's night. With plenty of protein and fiber, It is nutritious and filling. Simple and so good. I get asked to make this soup all the time.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Soups Yield: 6 Servings
Ingredients :
- 4 - chicken breast halves, skinless, boneless, and cubed
- 1 stick(s) butter, cold
- 2 cup(s) wild rice, uncooked (prefer Uncle Ben's)
- 1 medium yellow onions, chopped
- 2 cup(s) carrots, chopped
- 2 cup(s) chopped celery
- 8 ounce(s) mushrooms, choped
- 1/3 cup(s) all-purpose flour
- 6 cup(s) chicken broth
- 1 pint(s) heavy whipping cream
- 1 tablespoon(s) parsley flakes
- 1/2 teaspoon(s) dried sage
Intructions :
- In a large skillet, add 1/4 cup butter, onion, celery, carrots, sage, salt, and pepper to taste. Saut till onions are turning translucent
- Add chicken breast and continue to cook until meat turns white
- In a saucepan, bring 2 cups of water to a rolling boil. Add rice and reduce heat. Cover and simmer for 15 minutes or until rice is cooked
- Combine vegetable and chicken mix, rice, mushrooms, and chicken broth in a large soup kettle. Bring to a boil and reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil.)
- In a microwave-safe bowl, melt the remaining butter and add flour to make a roux. Slowly whisk the roux into the soup mixture to thicken. Enjoy!
Rated 5/5 based on 79 Reviews
Keyword : recipe-American-Chicken Soups-Stove Top