Cream of Chicken and Wild Rice Soup

3
Carolyn Parke

By
@Homemadehappiness

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

Rating:
★★★★★ 11 votes
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

Step-By-Step

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!

About Cream of Chicken and Wild Rice Soup

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