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Monday, February 9, 2009

Creamy Chicken & Wild Rice Soup

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3 14 oz. cans of chicken broth (or 6 c. water & 5-6 bouillon cubes)
1 cup sliced carrots
½ cup sliced celery
1 sliced onion
1/2 cup wild rice
½ tsp. thyme
2-3 cloves minced garlic
2 bay leaves
¼ tsp. pepper
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cup half & half milk**
2-3 chicken breasts, cooked & cut up

In large saucepan, mix broth, carrots, celery, onion, wild rice, thyme, garlic powder, bay leaves, and pepper. Bring to a boil: reduce heat; cover; simmer 50 minutes or until rice is tender.

Meanwhile, melt butter. Stir in flour, then stir in half & half milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add to the rice mixture, stirring occasionally. Stir in chicken and heat thoroughly.

Makes 6 main dish servings.


**I didn't have cream on hand when I made this, so I used 1 c. milk & 1/2 c. sour cream. It still tasted great.

1 comments:

gigi said...

Yum, I can't wait to try this recipe!

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