Wild Rice And Chicken Soup recipe

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Ingredients

3 (10.5 ounce) cans chicken broth
2 cups water
½ cup wild rice
½ cup chopped green onions
½ cup butter
¾ cup all-purpose flour
¾ teaspoon salt
½ teaspoon poultry seasoning
¼ teaspoon ground black pepper
2 cups heavy cream
2 cups cubed, cooked chicken meat
1 (4 ounce) jar sliced pimento peppers, drained

Nutrition Info

639.1 calories
carbohydrate: 26.9 g
cholesterol: 185.9 mg
fat: 48.5 g
fiber: 1.9 g
protein: 25 g
saturatedFat: 29 g
servingSize: -
sodium: 1394.8 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.

  2. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.

  3. Add cubed chicken and pimientos. Heat through.

Recipe Yield

6 servings

Recipe Note

A most delicious soup, and if you add extra chicken, a very filling and satisfying meal. I can't help but add more rice, onions, etc., so I end up with a BIG pot of soup. I have never had anything but raves about this soup!

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