Chicken Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup butter
- 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
- 1 finely chopped onion
- 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
As a stay-at-home mom with a passion for cooking, I'm always on the lookout for delicious and nutritious recipes that my family will love. When I came across this Chicken Wild Rice Soup recipe, I knew I had to try it. The combination of savory chicken, hearty wild rice, and flavorful vegetables sounded irresistible. And let me tell you, it did not disappoint!
This soup is not only incredibly flavorful, but it's also incredibly easy to make. With just a few simple steps, you can have a warm and comforting bowl of soup ready to enjoy in less than two hours. And the best part is, it's a recipe that the entire family will love. My kids especially enjoyed the tender chicken and the chewy wild rice. I highly recommend this recipe to anyone looking for a delicious and satisfying soup to add to their weekly menu.
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.)
