Saturday, December 18, 2010

Chicken & Wild Rice Soup

2 cups cooked wild rice (about 2/3 cup raw)
1 large onion, finely diced
1 carrot, shredded
1 rib celery, finely diced
1 1/2 cup cooked chicken (or turkey, we used left over turkey instead of chicken)
1/2 cup butter
4 Tbsp flour
8 cups chicken broth
herb seasoning
salt and pepper
1 cup light cream or half and half

Prepare wild rice according to package directions.  Saute onion, carrot, celery and chicken(turkey) in butter in large saucepan about 3 minutes or until vegetables have softened slightly.  Stir in flour, a bit at a time, stirring and cooking until flour is well blended., but do not let brown.  Slowly add chicken broth, stirring until flour-vegetable mixture is blended well.  Add wild rice, herb seasoning, salt and pepper to taste.  Heat thoroughly.  Add cream and reheat gently, but do not boil.  Yields 12 servings.

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