Cream of Chicken and Wild Rice Soup
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- chicken breast halves, skinless and boneless, and cubed
- 1 stick
- butter, cold
- 2 c
- wild rice, uncooked (prefer uncle bens)
- onions, yellow, medium chopped
- 2 c
- carrots, chopped
- 2 c
- celery stalk, chopped
- 8 oz
- mushroom pieces
- 1/3 c
- 6 c
- chicken broth
- 1 pt
- heavy whipping cream
- 1 Tbsp
- parsley flakes
- 1/2 tsp
- sage, dried
1In large skillet, add 1/4 cup butter, onion, celery, carrots, sage, and salt and pepper to taste. Sauté till onions are turning translucent.
2Add chicken breast and continue to cook until meat turns white.
3In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked.
4Combine 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)
5In a micro safe bowl, melt remaining butter and add flour to make roux.
6Slowly whisk the roux into the soup mixture to thicken. Enjoy!