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Chicken and Wild Rice Soup2

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Submitted by: Heidi Giles

 

This made from scratch soup is perfect when served in a warm bread bowl. The hand shredded chicken is tasty with the wild rice and fresh vegetables.
 

Ingredients

  • 2 boxes long grain wild rice
  • 1 cup water
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups diced carrots
  • 3-4 half chicken breasts
  • 1 pint half and half
  • 1 can chicken broth
  • 2 chicken bouillon cubes, dissolved
  • 2 cups milk
  • Salt and pepper to taste
  • Onion salt to taste
  • 3/4 cup butter
  • 3/4 cup flour

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Method

Cook rice according to package directions. In seperate pan, add water, onion, celery and carrots then simmer 10 minutes. Line a large cookie sheet with foil. Place chicken on pan. Sprinkle with onion salt, salt and coarse ground pepper. Cover with foil and bake at 350 degrees for 75 minutes. Let cool, then shred by pulling apart with a fork. In a soup pot, melt butter, then whisk flour and simmer. Add half and half, stirring in slowly, chicken broth, bouillon cubes, and milk. More miilk may be needed for correct consistency. Add salt and pepper to taste. Add cooked vegetables with liquid, cooked wild rice, and shredded chicken. Mix together and heat thoroughly.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Heidi Giles ()

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