Chicken and Wild Rice Soup
Author: Mandy Bird
: Main
- 3 (14 oz each) cans chicken broth, divided
- 1 C. carrots, peeled and sliced
- ½ C. sliced celery
- ½ C. onion, chopped
- 2 C. sliced mushrooms (I only did 1 C. and it was plenty)
- ½ C. wild rice, uncooked
- 2 Tbsp. butter
- ½ C. all-purpose flour
- 4 tsp. salt (I only used 1 tsp. and it was plenty)
- ¼ tsp. pepper
- 1 C. heavy cream
- 2 C. cooked chicken, diced
- Optional: sour cream, chives
- In a pot over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice.
- Bring to a boil; reduce heat to low.
- Cover and simmer 40 minutes or until rice is tender.
- In a separate saucepan, melt butter over medium heat.
- Stir in flour, salt and pepper; add remaining broth.
- Cook and stir until thickened; stir in cream.
- Add to rice mixture.
- Add chicken; heat through.
- Garnish with sour cream and chives if desired.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chicken-and-wild-rice-soup/
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