Imported from the web

Chicken and Wild Rice Soup

Name: Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter; 3 celery ribs (Cut into 1/2-inch pieces.); 2 carrots (Cut into 1/2-inch pieces.); 1 medium onion (Chopped.); 2 garlic cloves (Minced.); 1.5 tsp thyme (Finely chopped.); salt (A generous pinch for cooking, plus more to season; amount to taste.); black pepper (A generous pinch for cooking, plus more to season; freshly ground; amount to taste.); 0.25 cup all-purpose flour; 1 cup wild rice (The body text specifies a wild rice blend, such as Lundberg; rinse in cold water before adding.); 2 qt chicken stock or low-sodium broth (Use chicken stock or low-sodium broth.); 2 cups water; 4 cups roasted chicken or turkey (Cut into bite-size pieces.); 1 cup heavy cream

Imported by Murray West on SeeMeCook

A creamy, comforting soup with tender wild rice, roasted chicken or turkey, and vegetables cooked with garlic and thyme. It makes a hearty one-pot meal and can be prepared ahead; its flavors deepen overnight.

8 servings75 minAmerican

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Ingredients

4 tbsp unsalted butter
3 celery ribs (Cut into 1/2-inch pieces.)
2 carrots (Cut into 1/2-inch pieces.)
1 medium onion (Chopped.)
2 garlic cloves (Minced.)
1.5 tsp thyme (Finely chopped.)
salt (A generous pinch for cooking, plus more to season; amount to taste.)
black pepper (A generous pinch for cooking, plus more to season; freshly ground; amount to taste.)
0.25 cup all-purpose flour
1 cup wild rice (The body text specifies a wild rice blend, such as Lundberg; rinse in cold water before adding.)
2 qt chicken stock or low-sodium broth (Use chicken stock or low-sodium broth.)
2 cups water
4 cups roasted chicken or turkey (Cut into bite-size pieces.)
1 cup heavy cream

Steps

1
Gather and prepare the ingredients. Rinse the wild rice in cold water to remove dust or debris.
2
In a large saucepan, melt the butter.
3
Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
4
Sprinkle the flour over the vegetables. Cook, stirring, until the vegetables are evenly coated and the flour is lightly browned, about 3 minutes.
5
Add the rinsed wild rice to the saucepan. Gradually stir in the stock and water.
6
Bring the soup to a boil, then lower the heat and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
7
Add the chicken or turkey. Simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
8
Stir in the cream. Season with additional salt and pepper to taste.
9
Ladle the soup into bowls and serve.

Notes

The soup can be refrigerated for up to two days. Reheat gently before serving. The body excerpt recommends adding the chicken toward the end of cooking to help keep it tender. The structured recipe lists wild rice; the body text specifies a wild rice blend.