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October 7, 2007 / Tony

Creamy Chicken and Wild Rice Soup

This is one of my favorite cold weather soups.  It is hearty, thick, and satisfying.  Here’s the recipe:

Creamy Chicken and Wild Rice Soup

4 cups chicken broth

2 cups water

10 oz cooked and cubed chicken or turkey

4 1/2 oz pakcage quick cooking, long grain and wild rice with seasonings (or the closest size available)

1/2 tsp salt, optional

1/2 tsp pepper

3/4 cup flour

1/2 cup butter

2 cups half and half 

In a large pot over high heat, combine broth and water.  When it comes to a boil, stir in the rice, reserving the seasoning packet.  cover and remove from the heast.

In a small bowl, combine pepper and flour.  In a medium saucepan over medium heat, melt butter.  Stir in the contents of the seasoning packet and cook until mixture is bubbly.  Reduce heat to low and then stir in flour mixture to form a roux.  Cook for about 2 minutes, stirring constantly.  Whisk in the half and half, a little at a time until fully incorporated and smooth.  Cook until thickened, about 5 minutes.

 Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10 to 15 mintues.  Add chicken or turkey.  Taste and adjust any seasonings.  Serve. 


One Comment

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  1. big brother / Feb 2 2008 10:43 pm

    Use ham or canadian bacon instead of chicken or turkey.

    Use beer instead of water.

    add 1 cup of sharp cheddar…. aged if possible.

    needs a pinch of pepper flakes and a bit o garlic.

    start with a roux (onion, flour, butter and some bacon drippings) and then add everything to the pot

    use raw wild rice and boil yourself – helps to keep you connected

    garnish with thinly sliced almonds and crisp bacon bits…. thick slice the way you like it.

    I make 3 gallons at a time and freeze – no one has eaten without high praise.

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