Close Menu
recipe image

CHICKEN WILD RICE SOUP II


Active Time : 50 minutes
Total Time : 50 minutes
Serves : 6 servings

INGREDIENTS

  • 3/4 cup Minnesota cultivated wild rice
  • 1 tablespoon organic extra virgin olive oil
  • 1 8 ounce package sliced button mushrooms (8 ounce)
  • 1 cup chopped onion
  • 1/2 cup diced carrots
  • 1 tablespoon chopped garlic
  • 1 teaspoon chopped fresh thyme
  • 1/3 cup organic all purpose flour
  • 1/4 cup dry sherry optional
  • 3 cups Organic Chicken Bone Broth
  • 3 cups torn up cooked chicken
  • 1 cup half & half

DIRECTIONS

Prepare wild rice according to package directions to desired doneness; drain.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium heat. Add mushrooms, onions, carrots, garlic and thyme; salt and pepper to taste. Sauté until carrots are softened (about 5-7 minutes).

Stir in flour; cook 1 minute. Add sherry or ¼ cup chicken broth. Stir in chicken broth, chicken and wild rice. Bring to a boil; simmer 5 minutes. Stir in half & half; continue cooking until heated through.