Creamy Chicken and Wild Rice Soup

photo by I_luv_sweets


- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄3 cup wild rice, uncooked
- 1 quart water
- 1 medium onion, chopped
- 1 celery rib, chopped
- 1 carrot, chopped
- 3 tablespoons olive oil
- 4 tablespoons butter
- 1 cup all-purpose flour
- 3 cups chicken broth
- 2 cups skim milk
- 1⁄2 teaspoon dried rosemary
- 1 teaspoon salt
- fresh cracked pepper
- 2 cups cooked chicken breasts, shredded
directions
- In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
- Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
- Reduce heat and simmer for about 20 minutes or until rice is tender.
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Reviews
-
I made this, however I made a huge pot. Using 2 6 cup boxes of broth, 6 cups of milk, a whole stalk of celery, a bunch of carrots and 3 onions. Not to mention 2 cups brown rice. I only used 3 cups flour. My insides were screaming at me that this was way too much flour!! I should have listened!!! I needed almost a gallon of milk to thin this out. So although delicious, imho, 1 cup of flour is way too much for the recipe as written. I had the additional water from the rice...too thick! I also cooked my bone in chicken in the broth, using the rosemary and poultry seasoning, pepper. I added minced garlic with the sauteed vegetables. Otherwise, I followed the recipe, I just made a lot more than the recipe makes.
RECIPE SUBMITTED BY
I_luv_sweets
United States