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Chicken and Wild Rice Soup Recipe

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This recipe for Chicken and Wild Rice Soup, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Ney - Iowa Mennonite
Added: Wednesday, February 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
24 oz. water
3 tsp. chicken bouillon
1/4 c. Uncle Ben's Wild Rice and Long Grain Rice
1/4 c. finely chopped onion
1/4 c. butter
1/3 c. flour
1 c. Half & Half
1 chicken breast

Directions:
Directions:
Cook chicken breast over medium heat in a skillet, covered, until thoroughly cooked, about 30 min. Chicken breasts should reach 165 F. Once it cools, cube chicken on a cutting board.

In a large saucepan combine chicken bouillon and water. Add the wild and long grain rice, half of the spice packet and onions; bring to a boil. Reduce heat, cover and simmer until rice is tender, about 25 min (it's likely that the water will not be entirely absorbed).

Melt the butter in a medium saucepan. Whisk in flour until a thick paste is made. Remove from heat. Gradually whisk in Half & Half until smooth. Cook until thickened, stirring constantly. Slowly add the Half & Half mixture into the rice mixture, stirring constantly. Add the remaining ingredients, stirring frequently. Do not boil. Yield 3-4 servings.

Personal Notes:
Personal Notes:
Students practice knife skills by cutting an onion and cubing chicken. They also learn about the internal temperature of poultry. The original recipe called for cream of mushroom soup, but students learn to substitute their own sauce in this recipe. Goes well with our Pizza Breadsticks.

 

 

 

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