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recipe: chicken & wild rice soup

January 4, 2010

With the winter season in full bloom, I figured it was time to break out some soup recipes to keep our bellies warm and satisfied. Thanks to my Better Homes and Gardens cook book, I found a recipe for chicken and wild rice soup that reminds me of a good, creamy chowder. I will definitely make this again, next time with either clams or fish. Serves 4.

(Note: for my version of this soup, I used mushrooms instead of celery since I would have had to buy a whole bag of celery and would only use one stalk – the mushrooms were much more cost-effective for me and less wasteful. The recipe below is with my modification.)


– 1/2 cup finely chopped carrot (1 medium)
– 1/2 cup finely chopped onion (1 medium)
– 1 cup finely chopped brown mushrooms
– 1 tbsp butter or margarine
– 4 cups chicken broth
– 3/4 cup wild rice, rinsed and drained
– 12 oz skinless, boneless chicken breast halves, cut into 3/4-inch pieces
– 2 tbsp all-purpose flour
– 2 tbsp butter or margarine, softened
– 2 cups half-and-half or light cream

1. In a Dutch oven cook and stir carrot, onion and mushrooms in hot butter about 5 minutes or until tender. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Add chicken. Simmer, covered, for 20 to 25 minutes more or until rice is tender.
2. In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and black pepper.

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