One of our family’s favorite soups through the long winter months is this hearty, thick chicken and wild rice soup. Everyone always raves about it.
I can’t help but add a wee bit more chicken, rice, carrots and onions so I end up with a BIG pot of soup. It’s really best when served with fresh, hot bread and a crisp, green salad. And of course, this is also great warmed up for lunch the next day.
Wild Rice and Chicken Soup
½ cup butter
1 onion (finely chopped)
½ – 1 cup frozen corn (or ½ cup chopped celery)
½ pound fresh mushrooms (sliced)
½ cup carrots (sliced)
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 lb chicken breasts (cubed)
½ tsp salt
½ tsp curry powder
½ tsp mustard powder
½ tsp dried parsley
½ tsp black pepper
1 cup slivered almonds
2 cups nonfat half-and-half
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.
Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won’t thicken properly – let it simmer on low heat, stirring occasionally.