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Creamy Chicken and Wild Rice Soup Recipe

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

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Thursday, September 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c uncooked wild rice
2/3 c chopped onion
2/3 c chopped carrot
2 tbsp butter
6 c chicken broth
2 medium potatoes, peeled and cubed
½ tsp salt
½ tsp pepper
1 c chopped fresh broccoli
3 c cubed cooked chicken breast
½ c all purpose flour
1 c fat free half and half

Directions:
Directions:
Cook the rice according to package directions. In a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter. Stir in broth, potatoes, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. (I also added some mushrooms). Add broccoli, cook 3-7 minutes longer or until potatoes are tender.

Drain rice if necessary; fluff with a fork. Stir chicken and rice into potato mixture and heat through. In a small bowl, combine flour and half and half until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes until thickened.

Personal Notes:
Personal Notes:
(I used an entire package of Uncle Ben’s Wild Rice. The kind that takes 25 minutes to cook)

 

 

 

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