homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
To share a comment about this recipe or report a problem, please click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Chicken and Wild Rice Soup.

Some food lovers refer to wild rice as 'the caviar of grains'. It's no wonder Minnesotans serve many versions of this specialty soup with pride.

Chicken and Wild Rice Soup

2 (14 1/2-ounce) cans chicken broth
1 cup sliced carrot
1/2 cup sliced celery
1/3 cup wild rice, uncooked
1/3 cup sliced leek or green onion
1/2 teaspoon dried thyme, crushed
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1 cup half-and-half or milk
1 1/2 cups chopped cooked chicken
2 tablespoons dry sherry
Thin carrot peel strips (optional)
Snipped fresh thyme (optional)

  1. Mix broth, carrot, celery, uncooked rice, leek or green onions, dried thyme, and 1/4 teaspoon pepper in a saucepan. Bring to boiling; reduce heat. Cover and simmer 50 or until rice is tender.
  2. Meanwhile, melt margarine or butter; stir in flour. Stir in half-and-half or milk. Cook and stir until bubbly. Cook and stir 1 minute more. Slowly add half-and-half or milk mixture to rice mixture, stirring constantly. Stir in chicken and sherry; heat through.
  3. If desired, garnish with carrot peel strips and fresh thyme.

Makes 4 servings.

Nutritional facts per serving: calories: 355, total fat: 19g, saturated fat: 7g, cholesterol: 69mg, sodium: 1037mg, carbohydrate: 23g, fiber: 2g

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating