Cream of Chicken & Wild Rice Soup (Justapinch)

By ctaubenheim

Ingredients

• 4 Chicken Breast Halves, Skinless & Boneless, and Cubed
• 1 Stick Butter, Cold
• 2 C. Wild Rice, Uncooked (prefer Uncle Ben's)
• 1 Medium Yellow Onion, Chopped
• 2 C. Carrots, Chopped
• 2 C. Celery Stalk, Chopped
• 8 oz Mushroom Pieces
• 1/3 C. Flour
• 6 C. Chicken Broth
• 1 Pint Heavy Whipping Cream
• 1 Tbsp Parsley Flakes
• 1/2 Tsp Sage, Dried

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

In large skillet, add 1/4 cup butter, onion, celery, carrots, sage and salt and pepper to taste. Saute till onions are turning translucent. Add chicken breast and continue to cook until meat turns white. In a sauce pan, bring 2 cups water to rolling boil. Add rice, reduce heat, cover and simmer 15 minutes or until rice is cooked. Combine vegetable/chicken mix, rice, mushrooms and chicken broth in large soup kettle. Bring to boil, reduce heat. Add cream and parsley. Heat just to boiling point (Don't Boil). In a microwave safe bowl, melt remaining butter and add flour to make roux. Slowly whisk the roux into the soup mixture to thicken.