Chicken with Wild Rice Soup Recipe
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Category: |
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Ingredients: |
Ingredients: Option 1 2 quarts chicken broth 1/2 pound fresh mushrooms, chopped 1 cup finely chopped celery 1 cup shredded carrots 1/2 cup finely chopped onion 1 teaspoon chicken bouillon granules 1 teaspoon dried parsley flakes 1/4 teaspoon garlic powder 1/4 teaspoon dried thyme 1/4 cup butter, cubed 1/4 cup all-purpose flour 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1/2 cup dry white wine or additional chicken broth 3 cups cooked wild rice 2 cups cubed cooked chicken
Option 2 /2 cup butter 1 finely chopped onion 1/2 cup chopped celery 1/2 cup sliced carrots 1/2 pound fresh sliced mushrooms 3/4 cup all-purpose flour 6 cups chicken broth 2 cups cooked wild rice 1 pound boneless skinless chicken breasts, cooked and cubed 1/2 teaspoon salt 1/2 teaspoon curry powder 1/2 teaspoon mustard powder 1/2 teaspoon dried parsley 1/2 teaspoon ground black pepper 1 cup slivered almonds 3 tablespoons dry sherry 2 cups half-and-half
Option 3 **** 1/2 stick butter melted 1/2 onion chopped 3 large carrots peeled & diced 4 stalks celery chopped 6 mushrooms chopped 3/4 cup wheat flour 6 Cups Chicken Broth 6 oz fat free evaporated milk (1/2 can) 2 Cups Cooked Chicken 2 1/2 cups wild rice 1/4 tsp white pepper 1/4 tsp thyme 1/4 tsp garlic powder 1 tsp parsley flakes
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Directions: |
Directions:ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In a soup kettle or Dutch oven, melt butter. stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts). |
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