Creamy Chicken Wild Rice Soup
Naomi Witzke
Comforting and delicious. Serve with cheesy toast for dunking!
ingredients
- 1/3 c uncooked wild rice
- 1 Tbsp vegetable oil
- 1 quart water or chicken broth
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 medium carrot, coarsely grated
- 1 rib celery, finely chopped
- 1/4 c butter
- 1/4 c olive oil
- 1/2 c flour (or more for thicker soup)
- 3 c chicken broth
- 2 c half and half or evaporated milk
- 1/2 Tbsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 c chopped cooked chicken
directions
- 1
In medium saucepan, combine the rice, oil and water; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
- 2
Meanwhile, in a Dutch oven, cook the onion, garlic, carrot, and celery in butter and olive oil until tender. Stir in the flour until smooth.
- 3
Gradually stir in the 3 cups broth; stir in the undrained rice. Bring to a boil; cook and stir until slightly thickened and smooth.
- 4
Reduce heat; stir in the half and half, rosemary, salt, pepper, and chicken. Simmer, uncovered, for 20 minutes or until rice is tender. This is a good time to make cheesy toast if desired.
notes
Leftovers freeze well and make good lunches.
Source: Naomi Witzke
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