Creamy Chicken-Wild Rice Soup

Submitted by EdsGirlAngie

"The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer."

 

• Ready In: 2hrs 25mins
• Ingredients: 16
• Serves: 4-5

ingredients

• 4 tablespoons butter
• 1⁄2 onion, finely chopped
• 1⁄2 cup celery, chopped
• 1⁄2 cup carrot, sliced
• 1⁄2 lb fresh mushrooms, sliced
• 6 tablespoons flour
• 4 cups chicken stock
• 1 cup cooked wild rice
• 3⁄4 lb boneless skinless chicken breast, cooked and shredded
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon curry powder
• 1⁄2 teaspoon dried parsley
• 1⁄4 teaspoon black pepper, to taste
• 1⁄2 cup slivered almonds (optional)
• 2 tablespoons sherry wine (not cooking sherry)
• 3⁄4 cup half-and-half

directions

1. Saute onion, celery and carrots in a large sauce pan for 5 minutes.
2. Add mushrooms and saute another 5 minutes.
3. Add flour and stir well.
4. Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
5. Bring just to boil, reduce heat and bring to simmer.
6. Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
7. Allow to heat through, then pour in half-and-half.
8. Simmer soup for 1 to 2 hours- do not boil.

Reviews

[Dandy Sandy]

I loved this recipe! I doubled the recipe, which meant I didn't have 8 cups of chicken broth. Instead I put in half broth and half water with chicken bullion cubes. I also used regular milk instead of half and half. One other change was that I just added the rice uncooked, brought the mixture to boiling, and then simmered according to the recipe, knowing the rice would be cooked in time. The texture was perfect. Leftovers were great!

 

[Nanners]

Yum! I followed the recipe exactly - including measuring the seasonings (unusual for me) and I just want to say that the soup was seasoned perfectly. Neither DH nor I needed to add salt (also unusual for us). The curry is not overpowering in this quantity and I think the almonds add a lot - try not to skip! I thought it was a bit too thick and there wasn't quite enough broth, so I added about 2 more cups of broth and it was still not too thin - between a chowder and a cream soup by my estimation even with the xtra broth. I used leftover turkey instead of chicken. DH thought this soup would be good with pheasant as well. I will make this again for sure.

 

[stacylu]

Yum! I made this for my lunches for a week and have been enjoying it tremendously. Omitted the almonds and used Fat Free Half and Half and it tastes great. I cooked the chicken in a crockpot with some water, the parsley (used fresh), curry powder, and some bullion for my chicken stock. Then shredded the chicken and added to the pot as directed. It worked well. The chicken cooked all day and could be smelled outside! :) Will be doing this one again. Thanks!

 

[J-Lynn]

We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for. *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! I used Kitchen Accomplice Chicken Broth, and didn't need to add any salt at all.

 

[layne.julie]

Absolutely delicious!