Chicken & WIld RIce Soup

By CheeseDiva

Photo by Randalla B.

Ingredients

• 1 cup wild rice
• 1/4 cup vegetable oil
• 1 onions, chopped
• 2 medium sized carrots, peeled and chopped
• 2 large stalks celery, chopped
• 1 tsp dried thyme
• 3/4 cup all-purpose flour
• 8 cups chicken stock
• Salt and pepper
• 2 cups cooked chicken, cubed
• 8 ounces mushrooms, stems removed and sliced
• 1 cup half-and-half
• 1/2 cup chopped parsley

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley.