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Ingredients
| chicken broth: 1/2 cup |
| carrots (chopped): 1 cup |
| celery (chopped): 1/2 cup |
| wild rice: 1/3 cup |
| onions (sliced): 1/3 cup |
| dried thyme (ground): 1/2 tsp |
| unsalted butter: 2 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| half and half cream: 1 cup |
| chicken stock: 1 1/2 cups (cooked cut ups) |
Minnesota Cream of Chicken & Wild Rice Soup
Credit: www.food.com
User rating:
-
Prep Time
30 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
1
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
2
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
3
Melt butter, stir in the flour, then the half-half.
4
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.