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Creamy Chicken & Wild Rice Soup Recipe

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This recipe for Creamy Chicken & Wild Rice Soup is from The Berger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 oz wild rice, uncooked
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 cup flour
6 tablespoons butter
1/2 tablespoon pepper
1-1/2 pounds boneless chicken breast, cooked and cubed
6 cups chicken broth
2 tablespoons salt-free seasoning blend
2 cups light cream
1 tablespoon minced garlic
1/4 tablespoon dried thyme
1/4 tablespoon marjoram
1/4 tablespoon sage
1/4 tablespoon rosemary

Directions:
Directions:
1. Mix pepper with flour in a small bowl.
2. Measure 1 tbsp garlic and 2 tbsp salt-free seasoning and blend.
3. Measure 1/4 tbsp each of thyme, marjoram, sage and rosemary. Set ingredients aside.
Combine 1-1/2 lb of cubed cooked chicken breast with 6 cups chicken broth in a large pot. Once broth starts to boil stir in wild rice with 1 tbsp garlic and and the seasonings from step 2. Cover pot and remove from heat.
4. Melt butter in large saucepan. Put the celery, carrots and onions in the melted butter. Sauce for at least 5 minutes.
5. Add the salt-free seasoning to the vegetables and cook for another 5 minutes or until vegetables soften.
6. Create a roux by slowly stirring in the pepper and flour into the melted butter and vegetables. Cook, stirring frequently for another 3-4 minutes or until thick.
7. Gradually whisk cream into the roux to make it creamier and stir until smooth. Cook for 5 minutes allowing the mixture to thicken.
8. Stir cream mixture into the pot containing the rice, chicken and chicken broth. Cook for 20 minutes over medium heat until rice is completely cooked and chicken is heated through.

 

 

 

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