Ingredients
-
2
-
1
-
1/2
-
1/3
-
1/3
-
1/2
-
2
-
3
-
1
-
1 1/2
-
2
-
-
-
-
Directions
Chicken and Wild Rice Soup, Stock your pantry ahead of time to whip up this delicious satisfying soup It comes together quickly for a nice meal I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas) I made a few changes by adding celery, and adding 3 more cups of broth (because we don’t like soup that thick) The original recipe called for 5 cups of water used part water and part chicken broth , Yum, yum, yum!! We’d definitely like to add our 5 stars to this one Followed recipe exactly, except we used 4 cups chicken broth and 2 cups water (6 total) instead of the 8 listed I think we would have been fine with 5 cups as well as our soup wasn’t overly thick This was a great recipe and one we can’t wait to make again Thanks luvmybge!, Great recipe – used cheddar cheese instead of velvetta and frozen carrots – but followed the recipe otherwise I fed 4 adults and had a little left over It is a hearty soup and a good spin on chicken soup Definitely will make it again Thanks for sharing
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Steps
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1
Done
|
Mix Broth, Carrot, Celery, Uncooked Rice, Leek or Green Onions, Dried Thyme, and 1/4 Teaspoon Pepper in a Saucepan. Bring to Boiling; Reduce Heat. Cover and Simmer 50 or Until Rice Is Tender. |
|
2
Done
|
Meanwhile, Melt Margarine or Butter; Stir in Flour. Stir in Half-and-Half or Milk. Cook and Stir Until Bubbly. Cook and Stir 1 Minute More. Slowly Add Half-and-Half or Milk Mixture to Rice Mixture, Stirring Constantly. Stir in Chicken and Sherry; Heat Through. If Desired, Garnish With Carrot Peel Strips and Fresh Thyme. Makes 4 Servings. |
