Chicken and Wild Rice Soup
By renbeard
Delicious soup from scratch, with WAY more flavor than any canned soup!
- 8
- Difficult
- 20 mins
- 65 mins
- Average budget
Ingredients
- 2 cups wild rice (cooked)
- 1/4 cup vegetable oil
- 1/2 onion, finely chopped
- 2 large carrots, peeled and chopped into bite-sized chunks
- 2 large stalks of celery, chopped
- 1 tsp thyme, or to taste
- 3/4 cup flour
- 8 cups chicken stock
- 2 medium chicken breasts, cooked and cubed
- 8 oz mushrooms, stems removed and sliced
- 1 cup half-and-half
- Chopped parsley (optional)
- Salt and Pepper
Preparation
Step 1
Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.
Start cooking chicken in another pan.
Step 2
Chop all vegetables and saute carrots, celery, and onions in vegetable oil until softened, about 5 minutes. Add thyme and flour and cook for another 3-5 minutes.
Step 3
Pour in chicken stock. Bring to a boil.
Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes
Step 4
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.
Turn off heat. Stir in chopped parsley.
Adapted from recipe found at http://www.rotinrice.com/
If needed, chicken bouillon cubes and water can be substituted for chicken stock. It still comes out great.