Sue U Chicken and Wild Rice Soup

Boundary Waters Wild Rice Soup

Sue U Chicken and Wild Rice Soup
Adapted from gather.com
Sue U Chicken and Wild Rice Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gather.com

Ingredients

  • 6

    tablespoons unsalted butter

  • 1

    cup diced yellow onion

  • 1

    small leek, halved lengthwise, rinsed well and thinly sliced

  • 1-1/2

    cups chopped celery

  • 3/4

    cup diced carrots

  • 1/2

    cup all-purpose flour

  • 6

    cups chicken broth

  • 1-1/2

    cups cooked wild rice

  • 1/2

    roasted chicken, meat chopped (1 to 1-1/2 cups)

  • 1

    cup heavy cream

  • 5

    tablespoons dry sherry

  • 2

    teaspoons salt

  • 1-1/2

    teaspoons freshly ground black pepper

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • 1

    teaspoon chopped fresh thyme leaves

  • 2

    tablespoons slivered almonds, toasted, for garnish

Directions

To Prepare Vegetables: Melt butter in large saucepan over medium heat. Add onion. Saute for 5 minutes or until translucent. Add leek, celery, and carrots. Cook, stirring occasionally, for 5 minutes or until softened. To Make Stock: Add flour. Cook constantly, for 1 minute. Whisk in chicken broth. Bring to a boil. Reduce heat. Simmer for 20 minutes. To Make Soup: Add rice, chicken, cream, sherry, salt, pepper, parsley, and thyme. Cook for 5 minutes or until warmed through. Taste and adjust seasoning as necessary. Garnish with almonds. Serve hot.

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