Menu Enter a recipe name, ingredient, keyword...

Cream of Chicken and Wild Rice Soup

By

Great use for left over BBQ or roast chicken.

Google Ads
Rate this recipe 4.3/5 (12 Votes)
Cream of Chicken and Wild Rice Soup 1 Picture

Ingredients

  • Left over BBQ or roast chicken pieces with skin, fat and bones removed
  • 1 1/3 cups 1 1/3 cups of wild rice
  • 1 cup 1 cup chopped celery
  • 1 large 1 large leek, thinly sliced
  • 1 1 litre chicken stock
  • 2 Tbs 2 Tbs margarine
  • 3/4 cup 3/4 cup white wine
  • 600 ml 600ml thickened cream
  • salt and pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 60mins
Adapted from google.com.au

Preparation

Step 1

1. Boil wild rice, but remove from heat 15 minutes before it's done. Drain excess liquid and set aside.

2. In a stock pot over medium heat saute butter, celery and leek until translucent. Pour in stock and partially cover with wild rice. Simmer for approx 10 mins.

3. Add chicken, white wine and cream. Simmer on low heat for 15 mins.

‚Äč

Review this recipe