Creamy Chicken-Wild Rice Soup
15
People talking
The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.
- Ready In:
- 2hrs 25mins
- Serves:
- Units:
Nutrition Information
15
People talking
ingredients
- 4 tablespoons butter
- 1⁄2 onion, finely chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, sliced
- 1⁄2 lb fresh mushrooms, sliced
- 6 tablespoons flour
- 4 cups chicken stock
- 1 cup cooked wild rice
- 3⁄4 lb boneless skinless chicken breast, cooked and shredded
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon dried parsley
- 1⁄4 teaspoon black pepper, to taste
- 1⁄2 cup slivered almonds (optional)
- 2 tablespoons sherry wine (not cooking sherry)
- 3⁄4 cup half-and-half
directions
- Saute onion, celery and carrots in a large sauce pan for 5 minutes.
- Add mushrooms and saute another 5 minutes.
- Add flour and stir well.
- Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
- Bring just to boil, reduce heat and bring to simmer.
- Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
- Allow to heat through, then pour in half-and-half.
- Simmer soup for 1 to 2 hours- do not boil.
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RECIPE MADE WITH LOVE BY
@EdsGirlAngie
Contributor
@EdsGirlAngie
Contributor
"The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer."
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We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for. *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! I used Kitchen Accomplice Chicken Broth, and didn't need to add any salt at all.
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Absolutely delicious!
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We LOVED this recipe. A really thick, hearty soup. We used homemade turkey stock instead of the chicken broth, and whole milk instead of half and half. This would be a great recipe for leftover chicken, but we didn't have any, so we cut some chicken breasts into chunks and coated them in curry powder before sauteing them quickly.
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We LOVED this recipe. A really thick, hearty soup. We used homemade turkey stock instead of the chicken broth, and whole milk instead of half and half. This would be a great recipe for leftover chicken, but we didn't have any, so we cut some chicken breasts into chunks and coated them in curry powder before sauteing them quickly.
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I have made this twice following the recipe pretty closely both times. I did omit the almonds and added a litle more rice and eyeballed most of the measurements but both times it was delicious! I took it to my step sister after she had her baby and she later requested the recipe. My picky husband also really enjoyed it.
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