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Creole Chicken and Wild Rice Soup (Louisiana Flavor) Recipe

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This recipe for Creole Chicken and Wild Rice Soup (Louisiana Flavor) is from Our Family Recipes, 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– 6 oz. box Uncle Ben’s Long Grain and Wild Rice (original recipe)
1 cup long grain rice
2 TBSP margarine
¼ cup wild rice
1 lb. bag of carrots, peeled & grated
4 boneless, skinless Chicken Breasts
1 tsp Tony Chachere’s Creole Seasoning

1 small onion, peeled & chopped
1 cup heavy cream
2 – 6.9 oz cans of mushrooms (optional)
1 egg pureed
6 – 14 ½ oz. cans of chicken broth
4 TBSP Sherry cooking wine
Directions:
Directions:
Salt and pepper chicken breasts (thawed or frozen) and place in large microwavable covered bowl. Cover with water. Microwave on high 30 to 40 minutes (until done). Note: You will add all of this broth to the soup when chicken is cooked. While chicken is cooking chop onion, peel and grate carrots. In 6 quart stewpot sauté onion in margarine. Add mushrooms, 5 cans of broth, rice, seasoning packet, carrots, and Creole seasoning. Cook on high until boiling then reduce to low heat and simmer. When chicken is done, remove chicken from broth. Add broth to soup. Trim chicken and cut in bite size pieces. Add to soup and cook until rice is tender. Blend cream and egg yolk. Mix with 1 cup hot soup broth, then add to soup. Add sherry and heat through but do not boil. Enjoy! (To reduce calories use skim milk instead of cream—almost as tasty!) Reserve the last can of broth to add on second day if needed. The rice will swell and absorb much of the liquid.
Number Of Servings:
Number Of Servings:
4 Quarts

 

 

 

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