Monday, February 3, 2014

Chicken and Wild Rice Soup

We had a mom make this at a teacher's luncheon I was in charge of and it was a hit.  I got the recipe finally to make today.  Yummy!

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. 

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