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Chicken Wild Rice Soup
Nb persons: 0
Yield: 14 servings (3-1/2 quarts)
Preparation time:
Total time:
Source:
| TOTAL TIME: Prep: 10 min. Cook: 40 min. YIELD: 14 Ingredients | |
| 2 quarts | chicken broth |
| 1/2 pound | fresh mushrooms, chopped |
| 1 cup | finely chopped celery |
| 1 cup | shredded carrots |
| 1/2 cup | finely chopped onion |
| 1 teaspoon | chicken bouillon granules |
| 1 teaspoon | dried parsley flakes |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | dried thyme |
| 1/4 cup | butter, cubed |
| 1/4 cup | all-purpose flour |
| 1 can (10-3/4 ounces) | condensed cream of mushroom soup, undiluted |
| 1/2 cup | dry white wine or additional chicken broth |
| 3 cups | cooked wild rice |
| 2 cups | cubed cooked chicken |
Nutritional Facts
1 serving (1 cup) equals 154 calories, 6 g fat (3 g saturated fat), 27 mg cholesterol, 807 mg sodium, 14 g carbohydrate, 2 g fiber, 10 g protein.
Directions
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).
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