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Creamy Chicken- Wild Rice Soup

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Ingredients

Adjust Servings:
4 tablespoons butter
1/2 onion, finely chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1/2 lb fresh mushrooms, sliced
6 tablespoons flour
4 cups chicken stock
1 cup cooked wild rice
3/4 lb boneless skinless chicken breast, cooked and shredded
1/2 teaspoon salt

Nutritional information

588.4
Calories
204 g
Calories From Fat
22.7 g
Total Fat
11.9 g
Saturated Fat
109 mg
Cholesterol
882.5 mg
Sodium
55.7 g
Carbs
4.4 g
Dietary Fiber
7.9 g
Sugars
34.9 g
Protein
470 g
Serving Size

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Creamy Chicken- Wild Rice Soup

Features:
    Cuisine:

    We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for.
    *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! used Kitchen Accomplice Chicken Broth, and didn't need to add any salt at all.

    • 165 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Creamy Chicken-Wild Rice Soup, The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it’s a great way to use up leftover chicken and presumably turkey. This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also “crockpot-able” if you prefer., We really, really liked this! My husband, who is not a lover of soup, gave it 5 stars. I hope I can re-create it- I threw in several additional spices and seasonings to give it the full-bodied flavor I was looking for. *Update: made it again, this time with sour cream instead of the 1/2 & 1/2 and sherry! No additional seasonings needed! used Kitchen Accomplice Chicken Broth, and didn’t need to add any salt at all., Absolutely delicious!


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    Steps

    1
    Done

    Saute Onion, Celery and Carrots in a Large Sauce Pan For 5 Minutes.

    2
    Done

    Add Mushrooms and Saute Another 5 Minutes.

    3
    Done

    Add Flour and Stir Well.

    4
    Done

    Gradually Pour in Chicken Stock, Stirring Constantly Use a Whisk If Necessary to Blend.

    5
    Done

    Bring Just to Boil, Reduce Heat and Bring to Simmer.

    6
    Done

    Add Wild Rice, Chicken, Salt, Curry Powder, Parsley, Black Pepper, Almonds If Using and Sherry.

    7
    Done

    Allow to Heat Through, Then Pour in Half-and-Half.

    8
    Done

    Simmer Soup For 1 to 2 Hours- Do not Boil.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

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