The first time I had Chicken and Wild Rice Soup was when we went out to University of Minnesota for a college visit. I have looked and tried so many recipes, but this came as close to the taste I remember from the visit!
- 3 1⁄2 cups homemade 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 (I used turkey)
- Mix broth, carrots, celery, uncooked rice, onions, thyme, and 1/4 teaspoon pepper.
- Bring to a boil; reduce heat, cover and simmer 1 hour, until the rice is tender.
- Melt butter, stir in the flour, then the half-half.
- Cook and stir 1 minute. Slowly add half-half mixture to the rice mixture, stirring constantly. Stir in the chicken (turkey) and heat through.
- Serving Size: 4