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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 Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Rhodes
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken
4 c. chicken broth
2 c. water
1 (4.5 oz.) package quick cooking long grain wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 c all-purpose flour
1/2 c. butter
2 c. heavy cream

Directions:
Directions:
1. Boil chicken. Remove from bone. Reserve broth. A store-bought roasted chicken works well too.

2. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3. Stir in cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Number Of Servings:
Number Of Servings:
8 or more
Personal Notes:
Personal Notes:
My husband introduced me to this soup a couple of years ago when we were dating, and it quickly became a favorite. It is hearty and delicious...perfect for a cold day! It seems to get better each day.

 

 

 

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