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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (402g) Recipe makes 4 servings |
||
| Calories 338 | ||
| Calories from Fat 159 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.7g | 27% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 803mg | 33% | |
| Potassium 585mg | 16% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 3.1g | ||
| Protein 22.3g | 44% | |
Minnesota Cream of Chicken & Wild Rice Soup
By: nevaeh
Aug 23, 2005
This is a very hearty soup. This is a very hearty soup. I really like this one! I love soup and good bread.
SERVES 4
Ingredients
- 3 1/2 cups chicken broth
- 1 cup sliced carrot
- 1/2 cup sliced celery
- 1/3 cup wild rice
- 1/3 cup sliced onion
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup half-and-half cream
- 1 1/2 cups cut-up cooked chicken
Directions
1
Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.2
Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.3
Melt butter, stir in the flour, then the half-half.4
Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken and heat through.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice
- Preparation > Time to Make > < 4 hours
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: BabyKEsq
On Jun 3, 2009
Tasty! Things I noticed with the recipe were: 1) I used a little bit more of the vegetables and the chicken then indicated so had to add an extra can of broth, 2) in order to get the soup to thicken, I had to bring it to a boil after adding in the half and half mixture. Next time, I will cook the flour in the butter then add broth from the soup into it, then add that back into the soup, bring it to a boil to thicken, then reduce the heat and add in the half and half.
From: Vicki Matticks
On Apr 28, 2009
I first tried this soup last November, and have made it several times since. It is outstanding, absolutly my favorite soup. My family loves it too. Thank you for posting it.
From: Darlene10
On Jan 29, 2006
A very flavourful and tasty soup that we both enjoyed. I will certainly make this one again. I did cut down on the thyme and it worked well for us.
From: Gerry 999
On Jan 25, 2006
Made this great tasting soup on the weekend with a repeat requested for tonights supper. This is a wonderful combination, with the thyme and pepper being just right for us. I lightly browned the butter and flour before adding the cream. Poaching two chicken breasts in the mirco wave made for quick cooked chicken. We love this easy to make Minnesota Cream of Chicken & Wild Rice soup. Thank you for sharing.
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