Cream of Chicken and Wild Rice Soup

Carolyn Parke

By
@Homemadehappiness

Simple and so good. I get asked to make this all the time.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Ready to heat things up?! Warm yourself through and through with this flavorful, hearty soup!

Ingredients

4
chicken breast halves, skinless and boneless, and cubed
1 stick
butter, cold
2 c
wild rice, uncooked (prefer uncle bens)
1
onions, yellow, medium chopped
2 c
carrots, chopped
2 c
celery stalk, chopped
8 oz
mushroom pieces
1/3 c
flour
6 c
chicken broth
1 pt
heavy whipping cream
1 Tbsp
parsley flakes
1/2 tsp
sage, dried

Directions Step-By-Step

1
In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
2
Add chicken breast and continue to cook until meat turns white.
3
In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
4
Combine Vegetable/chicken mix, rice, mushrooms and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point. (Don't Boil)
5
In a micro safe bowl, melt remaining butter and add flour to make roux.
6
Slowly whisk the roux into the soup mixture to thicken. Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #mushroom, #hearty