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LOCATION: Recipes >> Soups >> Cream of Chicken Soup with Wild Rice

Print this Recipe    Cream of Chicken Soup with Wild Rice

Yield: 8 Servings

1 1/3 cup (8 oz) uncooked wild rice
3 lb broiler-fryer chicken, cut up
7 cup water
12 oz sliced mushrooms
2 Tbsp cooking oil
1 cup chopped onion
1 cup chopped celery
2 Tbsp instant chicken bouillon-granules
3/4 tsp white pepper
1/2 tsp salt
1/2 cup butter
3/4 cup flour
4 cup milk
3/4 cup dry white wine

Cook wild rice according to package directions for 30 minutes;
drain off liquid and rinse. Set partially cooked rice aside.

In a large Dutch oven or stockpot, combine the chicken and water
and bring to boiling. Reduce heat, cover and simmer for 35 to 40
minutes or until chicken is tender. Remove chicken from broth and
let stand until cool enough to handle. Skim fat from broth. Strain
and reserve broth. Remove chicken meat from bones. Cut into bite-size
pieces.

In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or
until tender. Add onion and celery. Cover and cook for 5 to 10
minutes or until tender, stirring once. Remove from heat. Return
broth to the stock pot. Add partially cooked wild rice to the
chicken broth. Stir in the granules, white pepper and salt. Bring
to boiling and then reduce heat and simmer, uncovered, for 15
minutes.

In a large saucepan, melt the butter and stir in the flour until
smooth. Add milk all at once. Cook and stir until bubbly. Stir into
soup mixture. Stir in the chicken pieces and wine, and heat through.
Makes 8 servings.

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