1/1 Photo of Minnesota Chicken and Wild Rice Soup
1 hr 30 mins
This is a great way to use up leftover chicken (or turkey) and whatever vegetables you have on hand. It is hearty, tasty, and pretty good for you, too. From Better Homes and Gardens Heritage of America cookbook.
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Units: US | Metric
- 4 cups chicken broth
- 1 cup carrot, sliced
- 1 cup potato, peeled and cut up
- 1/3 cup wild rice, uncooked
- 1/3 cup green onion, sliced
- 1/3 cup green bell pepper
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup half-and-half
- 3 tablespoons all-purpose flour
- 1 1/2 cups cooked chicken breasts, chopped
- 2 tablespoons dry sherry
- 1In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- 2Cover and simmer 45 minutes or until rice is tender.
- 3Stir in butter and half-and-half.
- 4Slowly add flour, stirring constantly to prevent lumps from forming.
- 5Stir in chicken and sherry and heat through.
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Nutritional Facts for Minnesota Chicken and Wild Rice Soup
Serving Size: 1 (320 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 394.1
- Calories from Fat 167
- Total Fat 18.5 g
- Saturated Fat 9.5 g
- Cholesterol 81.7 mg
- Sodium 886.9 mg
- Total Carbohydrate 29.0 g
- Dietary Fiber 3.2 g
- Sugars 3.5 g
- Protein 26.3 g