Chicken and Wild Rice Soup

"The cheese and a flour-and-milk mixture keep this soup creamy. A great soup to keep warm in the Crock Pot for a "Come and get it when you are ready" dinner. Leftovers are great reheated, but I bet you don't have much for that. I made a few changes to this recipe, original from Cooking Light, September 2004"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs 30mins
Ingredients:
13
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until potato is tender.
  • Combine milk and flour in a medium bowl, stirring well with a whisk. Add the milk mixture to potato mixture; cook until slightly thick, stirring constantly.
  • Remove from heat; add cheese, stirring until cheese melts.
  • Stir in rice, chicken, pepper, and salt.
  • Add parsley the last few moments before serving.
  • Serve with crusty Italian Bread.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I Love to cook - and I am trying to find great recipes to help me stick to my diet - but also great recipes that let me do the cooking I enjoy. <br />I live in a cabin in Alaska with my husband, and our&nbsp; brown lab. <br />Husband enjoys skiing, fishing, and hunting, and I enjoy going along. <br />Mostly I enjoy trying out a great new recipe and adding it to our Favorites.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes