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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Simmer rice in stock about 45 minutes.
2Chop veggies into small pieces and sauté in 2 Tablespoons of butter in soup pot.
3Add bacon bits and pepper to taste. Add rest of butter stick.
4Once butter melts, add flour to make roux.
5Pour in chicken stock (can use stock from poached chicken breasts), add rice and stir well. Simmer 15 minutes, stirring frequently.
6Add lemon juice, sherry and chicken. Simmer for 15 minutes.
7Add 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