Tuesday, March 14, 2017

{soups-salads-and-salad-dressings} Chicken and Wild Rice Soup


Chicken and Wild Rice Soup

Chicken and Wild Rice Soup
  • Prep Time1HR15MIN
  • Total Time1HR15MIN
  • Servings8


carton (32 oz) Progresso™ chicken stock
cup uncooked wild rice
teaspoon salt
tablespoons butter
cups finely diced onion
medium carrot, peeled and finely diced (1/2 cup)
stalk celery, finely diced (1/3 cup)
lb fresh mushrooms, finely diced
tablespoons chopped fresh thyme
cup all-purpose flour
cups water
cups chopped deli rotisserie chicken
cup heavy whipping cream



  • In 4-quart saucepan, heat stock, wild rice and 1/4 teaspoon of the salt to boiling over high heat. Stir; cover, and reduce heat to low. Cook about 45 minutes, without lifting cover, until rice is tender but still firm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add onion, carrot, celery and remaining 1/2 teaspoon salt. Cook 5 to 7 minutes, stirring frequently, until vegetables begin to brown. Add mushrooms; cook 3 to 5 minutes or until mushrooms brown and soften. Add thyme and flour. Cook 1 to 2 minutes, stirring constantly, until flour begins to brown and smells nutty. Add water; simmer 5 minutes, stirring frequently.
  • Stir vegetable mixture into wild rice mixture. Stir in chicken and cream; heat to a simmer over high heat. Reduce heat; simmer 3 minutes to heat through and combine flavors. Divide among 6 bowls, and top with more fresh thyme, if desired.

Source: Betty Crocker


Rhonda in MO


Posted by: Rhonda <rhondagray5666@att.net>
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