Ingredients for Cream Of Chicken Soup With Wild Rice
- 1 cup uncooked wild rice blend
- 1 1/2 cups cooked boneless, skinless chicken breasts, shredded
- Water (not used; recipe calls for pre-made chicken broth)
- Mushrooms
- Cooking Oil (not used; recipe calls for butter)
- 1 cup chopped onion
- 1/2 cup chopped celery
- Instant Chicken Bouillon Granules (not used; recipe calls for pre-made chicken broth)
- Pepper (to taste)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- Dry Sherry
- 6 cups chicken broth
- 1 cup chopped carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt (to taste)
- 1/2 cup heavy cream
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How to Make Cream Of Chicken Soup With Wild Rice
- In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Bring the mixture to a simmer, then add wild rice blend, thyme, and sage. Reduce heat to low, cover, and simmer for 45-50 minutes, or until rice is tender.
- Stir in shredded chicken, milk, and heavy cream. Heat through, about 5 minutes, but do not boil.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
11g
Fat
69g
Carbs
14g
