Chicken Wild Rice Soup Recipe

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Chicken Wild Rice Soup

Nancy DeKalb

By
@Serveitup

Great, hearty soup. I cook the wild rice ahead of time and store in the fridge for a day or two.


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Rating:

Serves:

8-10 bowls

Ingredients

3 can(s)
Chicken Stock
3/4 c
Raw wild rice
3
Celery (chopped)
3
Carrots (chopped)
1 medium
Onion (chopped)
1 stick
Butter
1/2 c
Oscar Mayer Real Bacon Bits
1/4 c
Flour
1 Tbsp
lemon juice, fresh
3/4 c
Sherry
3
Boneless chicken breasts, poached and cut in small pieces
2 c
Half-and-half
1/2 c
Slivered almonds

Directions Step-By-Step

1
Simmer rice in stock about 45 minutes.
2
Chop veggies into small pieces and sauté in 2 Tablespoons of butter in soup pot.
3
Add bacon bits and pepper to taste. Add rest of butter stick.
4
Once butter melts, add flour to make roux.
5
Pour in chicken stock (can use stock from poached chicken breasts), add rice and stir well. Simmer 15 minutes, stirring frequently.
6
Add lemon juice, sherry and chicken. Simmer for 15 minutes.
7
Add half and half and almonds. Simmer for 30 minutes, but don’t let half and half curdle.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups