Ingredients for Minnesota Cream Of Chicken Wild Rice Soup
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How to Make Minnesota Cream Of Chicken Wild Rice Soup
- In a large pot or Dutch oven, combine 8 cups chicken broth, 2 cups chopped carrots, 2 cups chopped celery, 1 cup uncooked wild rice, 1 cup chopped onion, 1 teaspoon dried thyme, and 1/4 teaspoon black pepper.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the vegetables are softened. (Adjust simmer time depending on type of wild rice used)
- While the soup simmers, melt 4 tablespoons of butter in a separate saucepan over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 2 cups half-and-half into the roux, stirring continuously until smooth and slightly thickened.
- Slowly pour the half-and-half mixture into the simmering soup, stirring constantly to combine.
- Add 2 cups cooked, shredded chicken to the soup and heat through. Do not boil.
- Taste and adjust seasonings as needed. Serve hot with crusty bread or crackers.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
13g
Fat
46g
Carbs
7g
