Creamy Chicken-Wild Rice Soup
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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INGREDIENTS
Nutrition- 4tablespoons butter
- 1⁄2
- 1⁄2
- 1⁄2
- 1⁄2
- 6tablespoons flour
- 4cups chicken stock
- 1cup cooked wild rice
- 3⁄4
- 1⁄2teaspoon salt
- 1⁄2teaspoon curry powder
- 1⁄2teaspoon dried parsley
- 1⁄4
- 1⁄2cup slivered almonds (optional)
- 2
- 3⁄4cup half-and-half
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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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