Best Cream Of Chicken Wild Rice Soup
From LindaLMT 9 years agoIngredients
- 1 cup (170g) wild rice shopping list
- 4 cup water shopping list
- ¼ cup (60ml) vegetable oil shopping list
- 1 onion, chopped shopping list
- 2 medium sized carrots, peeled and chopped shopping list
- 2 large stalks celery, chopped shopping list
- 8 oz (225g) mushrooms, stems removed and sliced shopping list
- 1 tsp dried thyme shopping list
- ¾ cup (115g) all-purpose flour shopping list
- 8 cups (1.9 liters) chicken stock shopping list
- Salt and pepper shopping list
- 2 cups (300g) cooked chicken, cubed or more shopping list
- 1 cup (240 ml) half-and-half shopping list
- ½ cup (25g) chopped parsley shopping list
How to make it
- 1. 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.
- 2. In a large pot, add vegetable oil. Sauté onions, carrots, celery, and mushrooms until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.
- 3. Pour in chicken stock. Bring to a boil.
- 4. Add cooked chicken, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.
- 5. 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.
- 6. Turn off heat. Stir in chopped parsley.
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