Creamy Chicken and Wild Rice Soup (and an Amazon Giveaway!)
Total time
Author: Annie
Recipe type: Soup, Main Dish
Cuisine: American
Serves: 12-15 servings
- 6 C chicken broth
- 2 C long grain wild rice
- ½ t ground pepper
- 1 t poultry seasoning (or more, to taste)
- ½ C butter
- 1 C celery, diced
- 1 C onions, diced (I use 2 T onion powder)
- ½ C flour
- 1 C carrots, diced
- 3 C milk, cream, or half and half (I use skim milk)
- 2 C cooked chicken, cubed (I use a rotisserie chicken)
- In a large pot over high heat, bring broth to a boil. Add the wild rice, bring to a boil, then lower heat and simmer for 1 hour.
- Meanwhile, in a medium sauce pan, melt butter. Add carrots, celery, and onion (or onion powder). Saute for 10 minutes over medium-high heat.
- Add flour and ground pepper gradually, stirring constantly to create a roux. Saute for 3-4 more minutes.
- Whisk in cream gradually and cook until thickened, about five minutes.
- Stir roux into broth and rice mixture. Add the chicken and the poultry seasoning. Cook over medium heat for 15-20 minutes.
This makes a really big batch of soup, so I usually freeze half.
Recipe by The Gingham Apron at https://www.theginghamapron.com/creamy-chicken-and-wild-rice-soup/
3.5.3208