Minnesota Cream of Chicken & Wild Rice Soup

Submitted by out of here

"This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread."

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 828.06 ml chicken broth
• 236.59 ml sliced carrot
• 118.29 ml sliced celery
• 78.78 ml wild rice
• 78.78 ml sliced onion
• 2.46 ml dried thyme
• 29.58 ml butter
• 44.37 ml flour
• 236.59 ml half-and-half cream
• 354.88 ml cut-up cooked chicken

directions

1. Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
2. Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
3. Melt butter, stir in the flour, then the half-half.
4. Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.

Reviews

[SilverOpera]

DELICIOUS! I added a dash of cayenne for some heat, but otherwise followed the recipe. I used homemade stock, and this soup was really wonderful. Thank you so much! I'll make it often.

 

[Craig S.]

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.

 

[roweena]

This soup was WONDERFUL! I double the recipe and pretty much followed it, except used a can of evaporated milk in place of the half and half, my family gobbled it up! I love how EASY it is to make too!

 

[Queen Roachie]

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.

 

[Nevdiliel]

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!