Chicken Soup with Wild Rice

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When cold weather hits, nothing soothes like a homemade soup. The nutty flavor of wild rice makes a wonderful addition to traditional chicken soup.

[/vc_column_text][/vc_column][vc_column border_color=”” visibility=”” width=”1/4″][vc_column_text title=”” disable_pattern=”true” align=”left” margin_bottom=”0″ animation=”” el_class=””]
[/vc_column_text][/vc_column][/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=”” animation=””][vc_column border_color=”” visibility=”” width=”1/2″][vc_single_image image=”7365″ alignment=”center” style=”vc_box_rounded” border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”medium”][/vc_column][vc_column border_color=”” visibility=”” width=”1/2″][vc_tabs heading_title=”” style=”default” orientation=”horizental” tab_location=”left” responsive=”true” container_bg_color=”#fff” el_class=””][vc_tab icon=”” title=”Ingredients” tab_id=”1411467135-1-9995fb-97983379-3b805022-beb7″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]2 quarts chicken stock (preferably homemade)

1/2 pound crimini mushrooms

2 stalks celery, diced

1/2 onion, diced

2 cloves garlic, minced

1 teaspoon dried parsley

1/4 teaspoon thyme

1/2 stick butter, cut into small cubes

1/4 cup flour

1 can (10 3/4 oz.) condensed cream of mushroom soup

1/2 cup dry white wine or additional chicken stock

3 cups cooked wild rice

2 cups cooked chicken, shredded

[/vc_column_text][/vc_tab][vc_tab icon=”” title=”Directions” tab_id=”1411467135-2-5495fb-97983379-3b805022-beb7″][vc_column_text disable_pattern=”true” align=”left” margin_bottom=”0″]In a stock pot, saute celery, carrots, onions and garlic for 5 minutes. Add the mushrooms and herbs and cook until all vegetables are softened, but not quite tender. Remove from the pan with a slotted spoon and set aside.

Melt the 1/4 cup butter in the stock pot, scraping up any brown bits from the vegetables. Add in flour and whisk until very smooth. Slowly add in the chicken stock, whisking constantly to keep smooth.Once all the stock is added, return the vegetables to the pot and bring to a boil.

Reduce heat. Add the mushroom soup and white wine and allow to reach a simmer. Add in cooked chicken and rice and heat through.[/vc_column_text][/vc_tab][/vc_tabs][/vc_column][/vc_row]

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