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Chicken and Wild Rice Soup Recipe

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This recipe for Chicken and Wild Rice Soup is from Family & Friends Tree 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:  
1 carton (32 oz) chicken stock
1 cup uncooked wild rice
3/4 teaspoon salt
2 tablespoons butter
2 cups finely diced onion
1 medium carrot, peeled and finely diced (1/2 cup)
1 stalk celery, finely diced (1/3 cup)
1/2 lb fresh mushrooms, finely diced
2 tablespoons chopped fresh thyme
1/4 cup all-purpose flour
2 cups water
2 cups chopped deli rotisserie chicken
1 cup heavy whipping cream
Directions:
Directions:
In 4-quart saucepan, heat stock, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.

Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.

Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Found this Recipe on Betty Crocker site when I was hungry for Wild rice soup and this one was right on the spot have enjoyed it several times and found it very easy to make.

 

 

 

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