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–+ servings

Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is sure to satisfy on a cold winters day!
April
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Serving Size 8 servings

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!