Cream of Chicken Soup With Wild Rice: A Hearty Family Favorite for All Seasons
Cook Time: 1 hour and 5 minutes | Prep Time: 1 hour and 25 minutes | Total Time: 2 hours and 30 minutes
Description:
Indulge in the warmth of a comforting family favorite, Cream of Chicken Soup with Wild Rice, generously shared by our good friend Nancy Dooley. This wholesome recipe, especially perfect for fall and winter, has become a year-round delight for our family. Prepare to embark on a culinary journey that marries the goodness of whole chicken with the rustic charm of wild rice, creating a soul-satisfying soup that’s sure to become a staple in your home.
Recipe Category: Whole Chicken | Keywords: Chicken, Poultry, Rice, Meat, Winter, Weeknight, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 610
- Fat Content: 31.8g
- Saturated Fat Content: 13.9g
- Cholesterol Content: 123mg
- Sodium Content: 1117.6mg
- Carbohydrate Content: 42.6g
- Fiber Content: 3.2g
- Sugar Content: 2.9g
- Protein Content: 35.2g
Recipe Servings: 8
Ingredients:
- 8 fryer chickens
- 1 1/2 cups wild rice
- 7 cups water
- 12 mushrooms
- 2 onions
- 1 celery stalk
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons white pepper
- 3/4 cup butter
- 1/2 cup all-purpose flour
- 3/4 cup milk
- 1/2 cup dry sherry
Instructions:
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Begin by cooking the wild rice according to package directions for 30 minutes; drain off the liquid and rinse thoroughly. Set the partially cooked rice aside.
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In a large saucepan, combine the fryer chickens and water. Bring to a boil, then reduce heat and simmer for 40 minutes or until the chicken is tender.
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Remove the chicken from the broth and allow it to stand until cool enough to handle. Skim off any fat from the broth, strain, and reserve.
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Remove the chicken meat from the bones and cut it into bite-size pieces.
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In the same saucepan, cook celery and onions in hot oil for 4-5 minutes. Add mushrooms, cover, and cook for an additional 5 to 10 minutes or until everything is tender, stirring occasionally.
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Remove the mixture from heat and return the broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture, then stir in the bouillon granules and white pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
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In a large separate saucepan, melt the butter. Stir in the flour until it forms a smooth mixture. Add the milk all at once and stir and cook until it’s bubbly and thick.
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Add some hot broth mixture to the white sauce mixture and stir until smooth. Return the entire mixture to the broth. Stir in the chicken pieces and the sherry. Heat through.
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Serve this soul-warming Cream of Chicken Soup with Wild Rice in your favorite bowls, garnishing with fresh herbs if desired.
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Enjoy the heartiness and warmth of this delightful soup, a true testament to the joys of homemade comfort food.
Pro Tip: Enhance the flavor by using Superior Touch Chicken Base for an extra heavenly touch.
User Reviews:
This Cream of Chicken Soup has received an outstanding aggregated rating of 5 stars based on 5 reviews. Users praise its rich taste and heartiness, making it a perfect choice for winter evenings and weeknight dinners.
Whether you’re seeking a cozy winter meal or a quick weeknight delight, this Cream of Chicken Soup with Wild Rice is a culinary masterpiece that brings joy to every bowl. Prepare to savor the comforting flavors and make cherished memories around the family table with this delightful recipe!
