lisa's cream of chicken and wild rice soup
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.
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prep time
30 Min
cook time
2 Hr 15 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 medium onion chopped
- 3 stalks celery chopped
- 3 Carrots - peeled and sliced
- 2 cloves garlic minced
- 1-1/2 cup rice blend (wild, white, brown and red) i use royal blend brand
- 2 - bay leaves
- 3/4 teaspoon dried thyme
- to taste - salt
- to taste - pepper
- 4 - chicken breasts
- 8 cups water
- 3-4 cups half and half
- 1 tablespoon better than bouillon base
- 8 ounces mushrooms chopped (optional)
- 2 cups potatoes cubed
- 2 tablespoons butter
How To Make lisa's cream of chicken and wild rice soup
-
Step 1Saute 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.
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Step 2Add 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.
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Step 3Add 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.
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Step 4Remove the bay leaves. Stir in the half and half and serve.
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