This wild rice soup recipe is perfect for chilly winter nights. We love this as a complete lunch or as a side dish with barbecue ribs. The recipe makes over 2 quarts of soup so you can easily feed a dozen people as a side dish or about eight people as a main dish. Recipe modified from Cream of Wild Rice soup via Taste of Home.
Keyword: freezer friendly
3cupswild ricecooked, approx 1 cup dry
3chicken breastsboneless skinless, cubed
6cupschicken brothup to 8 cups
1teaspoonMorton Nature's Seasons Seasoning Blend
Cook rice as directed. *
In a large saucepan, cook chicken until brown in olive oil. Remove from pan and set aside.
In same saucepan, saute the onion, carrot and celery in butter until tender.
Stir in flour until blended.
Gradually add broth.
Stir in the rice, chicken and spices.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Stir in milk; cook 3-5 minutes longer.
Garnish with chives.
Serve with corn bread muffins or your favorite bread.We use our electric pressure cooker and cook 1 cup of rice with 3 1/4 cup water for 20 minutes on high heat with 10 minute natural release followed by quick release. Drain and discard water.
Creamy Chicken And Wild Rice Soup https://timandangi.com/creamy-chicken-and-wild-rice-soup/ December 3, 2012