Tuesday, January 27, 2009

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

We were introduced to this soup when we lived in North Dakota. Wild rice grows there so it is served often. However, it is very expensive and hard to find in Utah, so I buy a wild rice and brown rice blend at Kitchen Kneads.

1 onion, chopped

1 carrot, chopped or shredded

1 celery stalk, chopped

1/4 cup butter

1/2 cup flour

8 cups chicken broth

3 cups cooked wild rice

1 cup cooked diced chicken

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces light cream cheese

minced chives for garnish


1 In a large saucepan, saute the onion, carrot, and celery in butter. Stir in flour until blended. Gradually add broth, stirring constantly. Add rice, chicken, salt, and pepper. Bring to a boil over medium heat and stir for 5 minutes.

2 Add cream cheese and stir until cheese is melted. Serve topped with chives, if desired.

Servings: 10

Recipe Tips

This is also great with chopped broccoli added with the other vegetables.

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