Chicken Wild Rice Soup
A delicious soup that can also easily be cooked in a slow cooker and freezes well.
A delicious soup that can also easily be cooked in a slow cooker and freezes well.
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
- Carbohydrate 44.9999855471441 g
- Cholesterol 910.083571996329 mg
- Fat 206.600149560514 g
- Fiber 4.05943020166723 g
- Protein 203.846914626202 g
- Saturated Fat 78.008890448488 g
- Serving Size 1 1 serving (1545g)
- Sodium 1219.32037461732 mg
- Sugar 40.9405553454769 g
- Trans Fat 15.7556599736519 g
- Calories 2889 calories
Step-by-step
- Melt butter in a large saucepan over medium heat.
- Stir in the onion, celery and carrots and saute for 5 minutes.
- Add the mushrooms and saute for 2 more minutes.
- Then add the flour and stir well.
- Gradually pour in the chicken broth, stirring constantly, until all has been added.
- Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.
- Allow to heat through, then pour in the half-and-half.
- Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
I'm always looking for new and exciting soups to try, and this Chicken Wild Rice Soup definitely fits the bill. It's packed with flavor and has a wonderful creamy texture. Plus, it's easy to make and can be cooked in a slow cooker, which is a huge bonus for me. The soup is perfect for a cold winter day, and it's also a great way to use up leftover chicken. I highly recommend giving this recipe a try!
Here's what you'll need:
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1/2 cup sliced carrots
- 1/2 pound fresh sliced mushrooms
- 3/4 cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked wild rice
- 1 pound boneless skinless chicken breasts cooked and cubed
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1 cup slivered almonds
- 3 tablespoons dry sherry
- 2 cups half-and-half
Instructions:
- Melt butter in a large saucepan over medium heat.
- Stir in the onion, celery and carrots and saute for 5 minutes.
- Add the mushrooms and saute for 2 more minutes.
- Then add the flour and stir well.
- Gradually pour in the chicken broth, stirring constantly, until all has been added.
- Bring just to a boil, reduce heat to low and let simmer.
- Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.
- Allow to heat through, then pour in the half-and-half.
- Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Enjoy!
