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Chicken Wild Rice Soup Recipe

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This recipe for Chicken Wild Rice Soup is from The Harrops are Hungry, 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 cup wild rice (170g)
¼ cup vegetable oil (60ml)
1 onion (chopped)
2 medium carrots (peeled and chopped)
2 stalks celery (chopped)
1 tsp dried thyme
¾ cup all-purpose flour (115g)
8 cups chicken stock (1.9 liters)
2 cups cooked chicken (cubed) (300g)
8 oz mushrooms (stems removed and sliced) (225g)
Salt and pepper
1 cup half-and-half (240 ml)
½ cup chopped parsley (25g)
Directions:
Directions:
Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
Pour in chicken stock. Bring to a boil.Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes. Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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