Recipe: Chicken Wild Rice Soup
With the crisp Fall air starting to take its effects, I thought it was appropriate to dig though my recipes for a good old-fashion comfort soup. Last weekend I made this soup and it was great!
2 c. cooked wild rice (about 1/2 – 3/4 c. uncooked)
1 to 1-1/2 lbs boneless chicken breast
1 lg. onion, diced
3-4 stalks of celery, diced
8 oz. fresh portabella mushrooms, diced
1/2 c. (1 stick) butter
1 c. flour
8 c. hot chicken broth
Salt & pepper to taste
1 c. fat free half and half
1-2 tbsp. sherry or dry white wine (opt.)
Prepare wild rice as directed on package. Sauté chicken, celery, onions and mushrooms in the butter, until chicken is cooked through and vegetables are softened. Sprinkle in flour, stirring and cooking until flour is mixed in but don’t let it brown. Slowly add the chicken broth until blended well. Add rice and salt and pepper to taste. Heat thoroughly; stir in the cream. Add dry white wine if desired. Heat gently, but do not boil.
Makes about 12 servings. NOTE: Recipe can be made in advance up to the point of adding cream. Then reheated and finished at serving time.
Feel free to share & ENJOY…
Angie
Posted in Cooking in your kitchen on October 17th, 2008 by Angie | | 2 Comments
on October 20th, 2008 at 10:43 am
I like soup!
Mao
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on October 20th, 2008 at 11:05 am
Thanks Mao…this recipe is very good!
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