Chicken Wild Rice Soup
Delicious Chicken Wild Rice Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
- 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
- add all ingredients to list
- Carbohydrate 359.999884377153 g
- Cholesterol 7280.66857597063 mg
- Fat 1652.80119648411 g
- Fiber 32.4754416133378 g
- Protein 1630.77531700962 g
- Saturated Fat 624.071123587904 g
- Serving Size 1 1 recipe (12359g)
- Sodium 9754.56299693857 mg
- Sugar 327.524442763815 g
- Trans Fat 126.045279789216 g
- Calories 23114 calories
Hello, my dear readers! Today, I'm excited to share with you a recipe that's sure to warm your soul and satisfy your taste buds: Chicken Wild Rice Soup. This classic dish is not only comforting but also packed with wholesome ingredients that will nourish your body and leave you feeling satisfied.
As a busy housewife, I know the importance of quick and easy meals. That's why I love this Chicken Wild Rice Soup recipe. It's effortless to make and can be tailored to your preferences. Whether you're short on time or looking to impress your family and friends, this soup is a perfect choice. Join me on this culinary adventure as I guide you through the simple steps to create this delicious and nutritious soup. Let's get cooking!
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.)
