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Wild Rice and Chicken Soup

Submitted by: moopseemort on May 23, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Wild Rice and Chicken Soup

Quick and easy – and warms up terrifically! My kids love this.

Difficulty: Easy

Servings: 8+

Prep Time: 10 min   Cook Time: 50 min  

Ingredients

Rice:
1/2 cup wild rice
1 cup white rice
2 cups water
Ckn Soup:
2 qts chicken broth or chicken base
4 cups water
2 tsp chicken bouillon
1/2 tsp sweet basil
1 large carrot, shredded
1 celery stalk, finely chopped
Onion powder or flakes to taste
2 raw chicken breasts, skinned
Roux:
1/3 c butter
1/3 cup flour
12 oz heavy whipping cream or 16 oz half and half


Directions

Cook wild rice in water for 30 min. While wild rice is cooking start the ingredients for the chicken soup. Add all chicken soup ingredients in a large pot and boil chicken breasts until cooked. Pull and shred the chicken and return back into soup.
After the wild rice is finished it’s 30 min, drain and add uncooked white rice to the wild rice. This then goes back into the chicken soup. While bringing this back up to a boil, make the roux: which will require melting the butter, stirring in the flour, cook until bubbly (stirring continuously) and add cream to the butter/flour roux. When thickened, add to the soup and mix in thoroughly. This is a pretty thick soup — almost stew like.
When I’m in a super hurry, I skip the roux and just add 2 cups milk to the chicken soup after the rice is done and serve.


Categories: Beans, Grains & Rice, Cream Soups, Crowd-Size, Holiday, Main Dish, Potluck, Poultry, Soups & Stews

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