Prep 30 mins
Cook 1 hr
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.
- 946.36 ml chicken broth
- 236.59 ml carrot, sliced
- 236.59 ml potato, peeled and cut up
- 78.07 ml wild rice, uncooked
- 78.07 ml green onion, sliced
- 78.07 ml green bell pepper
- 2.46 ml dried thyme, crushed
- 1.23 ml black pepper
- 29.58 ml butter
- 236.59 ml half-and-half
- 44.37 ml all-purpose flour
- 354.88 ml cooked chicken breasts, chopped
- 29.58 ml dry sherry
- In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- Cover and simmer 45 minutes or until rice is tender.
- Stir in butter and half-and-half.
- Slowly add flour, stirring constantly to prevent lumps from forming.
- Stir in chicken and sherry and heat through.
This was wonderful. The only thing I might change is to eliminate the green pepper and/or exchange it for celery. Just loved the dry sherry added in the end. Definitely will keep on my soup rotation for the fall. Luckily picked up a bag of wild rice when I visited Minnesota!
I will change my rating to a 5 once I figure out what it's missing. I have had a lot of wild rice soup living in MN and this is a great soup, but the flavoring is a little....weak. Some spice is missing I think and I followed the recipe to a Tee. I will use this again once I figure out the missing ingredient for my families taste. Thanks for posting!
Wonderful recipe! I doubled it because I happened to have enough of everything to do so--my whole family said it was delicious, and I thought so too! Thank you for posting! : )