Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1/3 cup wild rice, uncooked; 1 quart water; 1 medium onion, chopped; 1 celery rib, chopped; 1 carrot, chopped; 3 tablespoons olive oil; 4 tablespoons butter; 1 cup all-purpose flour; 3 cups chicken broth; 2 cups skim milk; 1/2 teaspoon dried rosemary; 1 teaspoon salt; fresh cracked pepper; 2 cups cooked chicken breasts, shredded

Submitted by I_luv_sweets

"My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it."

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photo by I_luv_sweets

Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

¹⁄₃ cup wild rice, uncooked
1 quart water
1 medium onion, chopped
1 celery rib, chopped
1 carrot, chopped
3 tablespoons olive oil
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken broth
2 cups skim milk
¹⁄₂ teaspoon dried rosemary
1 teaspoon salt
fresh cracked pepper
2 cups cooked chicken breasts, shredded

directions

In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
Reduce heat and simmer for about 20 minutes or until rice is tender.

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Reviews

I made this, however I made a huge pot. Using 2 6 cup boxes of broth, 6 cups of milk, a whole stalk of celery, a bunch of carrots and 3 onions. Not to mention 2 cups brown rice. I only used 3 cups flour. My insides were screaming at me that this was way too much flour!! I should have listened!!! I needed almost a gallon of milk to thin this out. So although delicious, imho, 1 cup of flour is way too much for the recipe as written. I had the additional water from the rice...too thick! I also cooked my bone in chicken in the broth, using the rosemary and poultry seasoning, pepper. I added minced garlic with the sauteed vegetables. Otherwise, I followed the recipe, I just made a lot more than the recipe makes.

terynjon81