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Wild Rice Chicken Soup Recipe

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This recipe for Wild Rice Chicken Soup, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Milissa Hoxtell
Added: Saturday, March 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 40 oz. can Swanson's fat free chicken broth, 3 cups cooked wild rice, 1 large onion diced, 4 stalks celery, chopped, 4 carrots, chopped, 1 small can mushrooms, 1/2 cup butter, 3/4 cup flour, 1/2 tsp. garlic pepper, 1/2 tsp. poultry seasoning, 1 cup half and half, 2 cups cubed cooked chicken.

Directions:
Directions:
In a large saucepan, saute onions in butter over low heat. Stir in flour, garlic pepper, and poultry seasoning. Cook, stirring constantly while slowly adding half and half. Add all other ingredients. Simmer for 30 minutes. Add pepper to taste.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is just a favorite whenever I make it. I like garlic so I mince 3 or 4 cloves of garlic and add that too. I make the wild rice ahead and it freezes well in zip loc bags. I also prepare chicken breasts ahead and put them in zip loc bags in the freezer too. When it's time to prepare this soup, it cuts down on the prep time.

 

 

 

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