Cream of Chicken Soup With Wild Rice

Name: Cream of Chicken Soup With Wild Rice
Prep time: 1 h 25 min
Cook time: 1 h 5 min
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 8 ounces wild rice, uncooked (1 1/3 cup); 1 1/2 lbs fryer chickens, cut up; 7 cups water; 12 ounces mushrooms, sliced; 2 tablespoons cooking oil; 1 cup onion, chopped; 1 cup celery, chopped; 2 tablespoons instant chicken bouillon granules; 3/4 teaspoon white pepper; 1/2 cup butter; 3/4 cup all-purpose flour; 4 cups milk; 3/4 cup dry sherry

Submitted by Mimi Hiller

"Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round."

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Ready In:: 2hrs 30mins
Ingredients:: 13
Serves:: 8

ingredients

8 ounces wild rice, uncooked (1 1/3 cup)
1 ¹⁄₂ lbs fryer chickens, cut up
7 cups water
12 ounces mushrooms, sliced
2 tablespoons cooking oil
1 cup onion, chopped
1 cup celery, chopped
2 tablespoons instant chicken bouillon granules
³⁄₄ teaspoon white pepper
¹⁄₂ cup butter
³⁄₄ cup all-purpose flour
4 cups milk
³⁄₄ cup dry sherry

directions

*I used Superior Touch Chicken Base and it was heavenly.
Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
Strain and reserve broth.
Remove chicken meat from bones.
Cut into bite-size pieces.
In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
Remove from heat. Return broth to the saucepan.
Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
Bring to boiling.
Reduce heat and simmer, uncovered, for 15 minutes.
In a large separate saucepan, melt the butter.
Stir in flour until it all clings together and is smooth.
Add the milk all at once and stir and cook until it's bubbly and thick.
Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
Heat through.

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Reviews

We really loved this. It has a very unique flavor if you add the sherry, which I did. I didn't have celery, but it was still delicious.

shemarienp
This recipe is almost the same as the one I usually fix, exept I have always used white wine instead of sherry. Everyone I have ever cooked this soup for has loved it. I usually double the recipe so we can be sure to have plenty of left-overs. Delicious.

Glassylady
I made this with left over roast chicken and my own chicken stock (from the day before), eliminating steps 4 through 7. It was easy to make and delicious! The family liked it and I will definitely make it again. Thanks for posting.

cnjgilbert
Very good soup,thick and hearty.I used leftover chicken breast,so I used canned chicken broth,which was easier.The only thing I changed was to add carrots,which gave it more color.It was delicious,perfect for a cold,snowy night.I served with sourdough bread.

Divinemom5
This soup was very good. I added carrots and potato to mine that I had boiled in chicken stock ahead of time. Very creamy, hearty, comforting soup. Next time I will probably cut the Mushroom down a little bit. It seemed like alot for my personal taste. It was pretty easy to make too. Thanks for posting it!

April Ballesteros