Tuesday, January 3, 2017

Creamy Wild Rice and Chicken Soup

























This thick and creamy soup is the perfect solution to leftover chicken or turkey.  Served with dinner rolls or homemade biscuits, it is the ultimate comfort food! 

Creamy Wild Rice and Chicken Soup

1/2 cup butter, cubed
1 carrot, diced small
2 celery ribs, chopped small
½ cup onion, chopped
1/2 cup all-purpose flour
3 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked chicken or turkey
1 cup heavy cream
1 cup half and half (half cream/half whole milk)
1/2 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.






















Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.

Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.  

For thinner soup add more broth.






















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