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Chicken and Wild Rice Soup Recipe

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This recipe for Chicken and Wild Rice Soup is from TRIED and TRUE, 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:  
2 Boneless Chicken Breasts, cut into squares
6 c. Chicken Broth
1 6 oz. pkg. Long Grain & Wild Rice
2 tbsp. Olive Oil
2 Carrots, thin slices
1 Medium Onion, diced
1 c. Celery, diced
½ c. Flour
2 tbsp. Butter
¼ tsp. Red Pepper Flakes
1 tsp. Pepper
1 tsp. Salt
3 c. Light or Heavy Cream
Directions:
Directions:
In a large pot or dutch oven, over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.

In a medium saucepan over medium heat, add olive oil. Add onion, carrots and celery. Season with salt and pepper and saute for about 5 minutes.

If the rice contained a seasoning packet, stir it in now and cook the veggies for another 5 minutes.

Gradually add the flour to the veggies, while constantly stirring to form a roux (sauce). Saute roux for 3-4 minutes and gradually, over low-medium heat stir cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 15-20 minutes.

If you want soup creamier, blend half of it using an immersion blender. Or add 1/2 to large blender and puree soup until there are no large chunks left.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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