Wednesday, February 15, 2012

Chicken and Wild Rice Soup

I cannot get enough of soup recipes lately! It's odd to me, because winter never really showed up here.  We've had MAYBE 2 inches of snow the whole season at our house.  It's unheard of!  I haven't even unpacked my winter coat from storage yet.  

Regardless of the lack of snow here, this soup hit the spot perfectly.  Nice and creamy, yet with plenty of chunks.  Just how I like 'em!  It made a lot as well, as a heads up, and it takes some time to cook so plan accordingly.

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  • 1/4 cup butter
  • 1/4 cup frozen corn
  • 1/4 cup chopped celery
  • 1/4 cup carrots, sliced
  • 1-2 cups shredded chicken
  • 1 can mushrooms, drained
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup cooked wild rice
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • 1 1/2 cups half-and-half or whole milk

Melt the butter in a large pan.  Add the corn, celery, and carrots.  The vegetables are interchangeable, just aim for about 1 to 1 1/2 cups worth.  Cook for about 5-7 minutes on medium heat until the veggies are tender.  Add the mushrooms and chicken and cook for a few minutes longer.  Add the flour and stir well.  Slowly add the chicken broth, and bring to a boil.  Once it hits that point, reduce the heat, and stir for a few minutes until the soup has thickened.  Add the rice and other seasonings and let it all heat up.  Add the half and half or milk and let the soup simmer for about 1 hour, stirring occasionally so it doesn’t stick.  This helps it thicken slowly.  Don’t let it boil!  Feel free to sprinkle with cheese before serving. 

Adapted from: Mel’s Kitchen Cafe


1 comment:

  1. Totally YUMMY



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