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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken Wild Rice Soup Recipe

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

Keri McLain


1 Tbsp olive oil
1 Tbsp butter
2-3 celery stalks, sliced
2-3 carrots, sliced
1 small white onion, diced
1 Tbsp minced garlic
2 bay leaves
1/4 tsp black pepper
1/4 tsp oregano
1/2 tsp kosher salt
6 cups chicken broth
2 cups cooked and shredded chicken
1/2 cup heavy cream
1/4 cup milk
1/4 cup flour
8 ounce pkg uncooked long grain wild rice (discard seasoning packet)

1. In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
2. Add garlic, bay leaves, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 20 minutes.
3. Whisk cream, milk, and flour together in a bowl. Whisk into soup until combined.
4. Stir in wild rice and simmer for another 20 minutes or until rice is tender.
5. Divide into bowls and serve hot.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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