Chicken
Wild Rice Soup
Prep Time: 20
minutes
Cook Time: 1
hour, 5 minutes
Yield: 8 servings
Ingredients
- 1
cup (170g) wild rice
- ¼
cup (60ml) vegetable oil
- 1
onions, chopped
- 2
medium sized carrots, peeled and chopped
- 2
large stalks celery, chopped
- 1
tsp dried thyme
- ¾
cup (115g) all-purpose flour
- 8
cups (1.9 liters) chicken stock
- Salt
and pepper
- 2
cups (300g) cooked chicken, cubed
- 8
oz (225g) mushrooms, stems removed and sliced
- 1
cup (240 ml) half-and-half
- ½ cup (25g) chopped parsley
Instructions
Cook wild rice in
4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any
remaining liquid left in the pot. Set aside.
In a large pot,
add vegetable oil. Sauté onions, carrots, and celery until soften, about 3
minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to
3 minutes.
Pour in chicken
stock. Bring to a boil.
Add cooked
chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for
10 minutes.
Add cooked wild
rice and pour in half-and-half. Bring soup back up to a boil and allow it to
heat through, about 5 minutes.
Turn off heat.
Stir in chopped parsley.
