Creamy Chicken And Wild Rice Soup Recipe

Chicken noodle soup heals colds, but eating it all winter may become dull. A novel variation on chicken soup is adding cream and wild rice noodles. 

Ingredient

– ¾ cup wild rice – 2 tablespoons olive oil – 1 cup carrots, sliced – 1 cup celery, chopped – 1 cup white onion, diced – 2 cups mushrooms, sliced – 2 cloves garlic, minced – ½ teaspoon salt – ½ teaspoon black pepper – 4 cups chicken stock – 2 cups shredded cooked chicken – 3 tablespoons unsalted butter – ¼ cup flour – 1 cup heavy cream

Direction

Prepare the rice in accordance with the stipulations on the box. 

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Heat olive oil in a heavy pot or Dutch oven and sauté carrots, celery, onion, and mushrooms for 8–10 minutes until softened while the rice cooks. 

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Add garlic, salt, and pepper to the veggies and simmer for 2–3 minutes. Add stock and chicken and boil. 

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While the soup simmers, melt butter in another pan. Make a roux by whisking flour into melted butter, then add cream and stir continually until thickened.  

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When the soup is ready to be served, add the béchamel sauce and the rice that has been cooked. 

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also see

also see

Easy Roasted Pork Tenderloin Recipe