Community Pick
Minnesota Cream of Chicken & Wild Rice Soup
photo by tomsawyer
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 1⁄2 cups chicken broth
- 1 cup sliced carrot
- 1⁄2 cup sliced celery
- 1⁄3 cup wild rice
- 1⁄3 cup sliced onion
- 1⁄2 teaspoon dried thyme
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup half-and-half cream
- 1 1⁄2 cups cut-up cooked chicken
directions
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- Melt butter, stir in the flour, then the half-half.
- Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
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Reviews
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Caveat, I'm not usually a fan of creamy soups but this one helped change my mind! I made it for football tailgate and it was a hit. I tripled the recipe and modified as follows: Added 4 cloves chopped garlic to the veg mixture, added an extra cup of cooked rice (just looked like it needed it), used half the amount of 1/2 and 1/2 and the rest evaporated milk, and a TON of salt and pepper. This soup is on the bland side (I think inherently, as most creamy soups are) so for my palate, I added cayenne, black pepper, salt, garlic powder, sage, and onion powder. Delicious with hearty bread and butter.
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Looking for recipes to use up the mondo package of wild rice I bought on impulse at Costco. This was delicious, and I'm glad I made it. I followed the recipe for the most part, except for adding about a half a cup more broth, and I didn't measure the veggies... Just chopped until I was worried it might be healthy. I diced up two chicken breasts and just threw them in the pot when I started the rice so it was nice and tender when done. My husband isn't a big fan of soups, but he ate this with some cayenne sauce. I think the only change I'd make is to add some garlic, and maybe garnish with some bacon crumbles, to get rid of that pesky healthy veg feeling.
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This soup really hit the spot! Best soup I've ever made. I tweaked the recipe just a tad to suit our tastes. I added two cloves of garlic, minced, doubled the thyme, used a full four cups of homemade stock, and added 1/2 teaspoon Himalayan salt (my stock didn't have any salt) after the wild rice had thoroughly cooked. I took another reviewer's advice and used broth from the soup, instead of half and half, to thicken the butter/flour mixture, and then added the half and half after reducing the heat. In my experience, getting a soup to thicken requires bringing it to a boil, and I didn't want to do that with dairy. Next time, I'll do one better, and reserve that extra 1/2 cup of broth I added initially for this purpose. Anyway, I LOVED this absolutely DELICIOUS soup! It reheated wonderfully, and as I said before, really hit the spot. Served with homemade biscuits... YUMMY! Thank you so much for sharing! I will be making this often!
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