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Chicken Wild Rice Soup I Recipe

Recipe by: 106a802496d678ba

"A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h 10 m
  • Ready In2 h 25 m
  • 1Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  • 2Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Ingredients
  • 8 servings
  • 529 cals
  • 1/2 cup butter
  • 1 finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup sliced carrots
  • 1/2 pound fresh sliced mushrooms
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth
  • 2 cups cooked wild rice
  • 1 pound boneless skinless chicken breasts, cooked and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1 cup slivered almonds
  • 3 tablespoons dry sherry
  • 2 cups half-and-half
Nutrition

Amount per serving ( 5 total)

  • Calories:
    529
    26%
  • Fat:
    32
    49%
  • Carbs:
    28.7
    9%
  • Protein:
    32.7
    65%
  • Cholesterol:
    97
    32%

Based on a 2,000 calorie diet

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