Creamy Chicken & Wild Rice Soup

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Chicken, wild rice, carrots and celery all in a creamy broth that is so hearty you can make this a meal. If you love wild rice like we do, go ahead and give this one a try!

 

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Ingredients – I ended up

using 3 cans of chicken broth.

 

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In a large pot add the water, chicken broth,

wild rice, carrots, celery, Adobo seasoning

and pepper. Bring to a boil over medium

heat. Turn to a simmer and cook covered

until the rice and veggies are tender.

This will take 30 – 40 minutes.

 

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In a medium skillet over medium

low heat, melt the butter.

 

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Using a whisk, add the flour

(a spoonful at a time) making a

roux, don’t stop whisking.

 

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Once all of the flour is mixed in, whisk

non stop until the roux becomes a

light tan color and is bubbling.

Do not stop whisking!!!

 

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Slowly add the Half & Half into the roux,

whisking continuously until smooth and hot.

 

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Add the roux to the rice mixture, whisking

to combine. If the soup is too thick,

add more Half & Half. Add the chicken, stir

and simmer for 5 – 10 minutes or until hot.

 

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Then serve.

 

Creamy Chicken & Wild Rice Soup

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

75E31ABD-FEA2-451E-A9D8-FE521E3A36D0

Ingredients

  • 2½ cups water
  • 3 -14.5 oz. cans chicken broth
  • 4 cups cubed chicken, cooked-boneless-skinless
  • 6 oz. wild rice, not the quick cooking kind
  • 1 cup carrots, peeled and sliced
  • 1 cup celery, sliced
  • 1 tsp. Adobo seasoning
  • 1/2 tsp pepper
  • 1/2 cup all purpose flour
  • 1 stick butter (8 Tbsp.)
  • 2 cups Half & Half
  • Extra Half & Half, optional

Directions

  1. In a large pot add the water, chicken broth, wild rice, carrots, celery, Adobo seasoning and pepper.
  2. Bring to a boil over medium heat. Turn down the heat to a simmer. Cover and simmer for 30 to 40 minutes or until the rice and veggies are tender.
  3. In a medium skillet over medium low heat, melt the butter.
  4. Using a whisk, add the flour a spoonful at a time making the roux. Do not stop whisking for any reason.
  5. Once the flour is all whisked in, continue to cook and whisk until the roux is bubbling and a tan color.
  6. Slowly whisk in the Half & Half whisking until smooth and hot.
  7. Add the roux to the rice mixture whisking until combined. Add the chicken and stir. If the soup is too thick, add more Half & Half to the consistency you want.
  8. Continue to cook until hot, about 5 minutes, then serve.

http://www.InDianesKitchen.com

 

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