Lisa's Cream of Chicken and Wild Rice Soup
By
Lisa Huxhold
@kookiekrumb
13
Adapted this from another recipe. All amounts are approximate as are the cooking times.This is the great thing about making soup you can adapt and change it depending on your mood and the ingredients you have on hand.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
10-12
Prep:
30 Min
Cook:
2 Hr 15 Min
Method:
Stove Top
Ingredients
-
1 mediumonion chopped
-
3 stalk(s)celery chopped
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3 Carrotspeeled and sliced
-
2 clovegarlic minced
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1-1/2 crice blend (wild, white, brown and red) i use royal blend brand
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2bay leaves
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3/4 tspdried thyme
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to tastesalt
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to tastepepper
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4chicken breasts
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8 cwater
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3-4 chalf and half
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1 Tbspbetter than bouillon base
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8 ozmushrooms chopped (optional)
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2 cpotatoes cubed
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2 Tbspbutter
How to Make Lisa's Cream of Chicken and Wild Rice Soup
- Saute the onions, celery and mushrooms (if using) in the butter until soft. Add the garlic and saute for an additional 2 minutes. You do not want the garlic to brown.
- Add the water, chicken base, bay leaves, Thyme, carrots, salt and pepper. Add the chicken breasts (whole). Cook for approximately 30 minutes over medium heat until the chicken is cooked. Remove the chicken from the pot and set aside to cool a bit.
- Add to the pot the rice mix. Cook for approximately 45 minutes until the rice is tender. Add the potatoes and the cooled chopped chicken. Cook for approximately 45 minutes until the potatoes are tender.
- Remove the bay leaves. Stir in the half and half and serve.
