Creamy Chicken and Wild Rice Soup
This creamy chicken and wild rice soup is sure to satisfy on a cold winters day!
Equipment
Ingredients
- 3 cups shredded chicken
- 4 ½ cups chicken broth
- 1 cup wild rice soaked
- 1 onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 6 ounces mushrooms sliced
- 4 slices bacon
- 1 ½ cups cream
- ¼ cup Sherry
- 1 Tablespoons butter
- 1 Tablespoons flour
- ½ tsp garlic powder
- ½ tsp dried thyme
- Salt & Pepper to taste
Instructions
- In a large pot, fry bacon until crispy. Remove the bacon from the pot and wipe out the grease leaving enough to saute the vegetables.
- Saute rice, onions, carrots, celery, and mushrooms until crisp tender.
- Return the bacon to the pot and stir in the chicken broth and shredded chicken.
- Heat to a boil while stirring. Then reduce heat and simmer until the rice pops (about 40-60 minutes) stirring occasionally.
- Stir in the cream and sherry.
- Mix melted butter and flour and whisk into the soup.
- Simmer until slightly thickened.
- Serve with rolls and a garden salad!
NUTRITION
Serving: 1g | Calories: 330kcal | Carbohydrates: 11g | Protein: 19g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 781mg | Fiber: 2g | Sugar: 4g
Tried this recipe?Mention @ChaosandWine or tag #chaosandwine!