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CHICKEN WILD RICE SOUP


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

INGREDIENTS

  • 3/4 cup cultivated wild rice
  • 1 tablespoon 100% pure olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1 8 ounce package button mushrooms (8 ounce) quartered
  • 1 teaspoon chopped fresh thyme leaves
  • 1/3 cup all-purpose flour
  • 1/4 cup dry sherry optional
  • 3 cups reduced sodium chicken broth
  • 3 cups chopped cooked chicken
  • 1 1/2 cups half & half
  • - unsalted top saltine crackers

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 onions, carrots, celery and garlic; salt and pepper to taste. Sauté until softened (about 5-7 minutes).

Add in mushrooms and thyme; sauté until mushrooms are softened. Stir in flour, coating vegetables; cook 1 minute. Add in sherry or ¼ cup chicken broth; allow to reduce by half.

Stir in chicken broth, chicken, half & half and cooked wild rice. Bring to a boil; simmer 5 minutes. Serve with crackers.