Minnesota Chicken and Wild Rice Soup
This is a great way to use up leftover chicken (or turkey) and whatever vegetables you have on hand. It is hearty, tasty, and pretty good for you, too. From Better Homes and Gardens Heritage of America cookbook.
- Ready In:
- 1hr 30mins
- 4 cups chicken broth
- 1 cup carrot, sliced
- 1 cup potato, peeled and cut up
- 1⁄3 cup wild rice, uncooked
- 1⁄3 cup green onion, sliced
- 1⁄3 cup green bell pepper
- 1⁄2 teaspoon dried thyme, crushed
- 1⁄4 teaspoon black pepper
- 2 tablespoons butter
- 1 cup half-and-half
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups cooked chicken breasts, chopped
- 2 tablespoons dry sherry
- In large pot bring to a boil: broth, carrots, potatoes, wild rice, green onion, bell pepper, thyme, and black pepper.
- Cover and simmer 45 minutes or until rice is tender.
- Stir in butter and half-and-half.
- Slowly add flour, stirring constantly to prevent lumps from forming.
- Stir in chicken and sherry and heat through.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I will change my rating to a 5 once I figure out what it's missing. I have had a lot of wild rice soup living in MN and this is a great soup, but the flavoring is a little....weak. Some spice is missing I think and I followed the recipe to a Tee. I will use this again once I figure out the missing ingredient for my families taste. Thanks for posting!
FABULOUS RECIPE!!! This is a much requested soup at my home now, even my kids friends now request it when visiting our home and always want 2nd and 3rd helpings. I like to add celery and broccoli when I make it, I always use leftover roasted chicken to make it (light and dark meat shredded)... it turns out awesome every time!!!