Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup

  • 2/3 cup wild rice (rinse six times)
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup coarsely grated carrots
  • 4 slices bacon, diced
  • 2 tablespoons butter
  • 4-1/2 cups chicken stock or water with dissolved chicken bouillon
  • 2 to 3 cups cooked chicken, cubed
  • 1 cup heavy cream
  • 1 tablespoon flour
  • 1 tablespoon butter (room temperature)
  • Salt and pepper
  • Parsley to garnish

In large saucepan saute rice, onion, celery, carrots and bacon in 2 tablespoons butter until bacon is crisp and vegetables are tender (about 10 minutes). Stir in chicken stock and cooked chicken. Heat to boiling and simmer covered, stirring occasionally, for 40 minutes. Stir in cream. Mix 1 tablespoon soft butter and flour. Whisk into soup to thicken. Cook and stir constantly until soup bubbles and thickens, 3 to 5 minutes. Season to taste. Garnish with parsley. Makes 4-6 servings.

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