Light Cream of Chicken and Wild Rice Soup


Cream of Chicken and Wild Rice Soup

serves 4

1 cup uncooked wild rice

1 lb chicken

6 cups chicken broth

1/2 onion, diced

1 cup chopped celery

2 cups chopped carrots

1 cup chopped mushrooms

1 1/2 tsp poultry seasoning

salt, to taste (depending on if you used homemade or reduced sodium chicken broth)

1/4 cup butter

1/4 cup flour

1 cup whole milk

1 cup chicken broth


Place the rice in a bowl with warm water and let sit in a covered bowl (preferably overnight so it has a chance to soak and eliminate some of the arsenic to wash off). Otherwise, just let it sit for a few minutes while chopping all the veggies.

Place all ingredients besides butter, flour, milk and 1 cup chicken broth in a stock pot or crock pot. Cook in crockpot for 8 hours on low or bring to a boil and simmer in a pot for 1 hour. Take chicken out and shred it.

Make your roux. Melt butter in a pan. Add flour and cook for a minute. Slowly add in milk and the 1 cup chicken broth. Stir it into cooked soup.



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