Wednesday, December 8, 2010

Chicken and Wild Rice Soup

Soup definitely warms the soul on a cold winter's day. And it has been mighty cold around here lately. This recipe comes from my childhood church cookbook.

Chicken and Wild Rice Soup

1/4 c olive oil
1/2 c chopped onion
1/2 c chopped celery
1 c shredded carrots
1/2 c flour
1 t salt
2 14 oz cans chicken broth
2 c wild rice (or white and wild mixture)
2-3 chicken breasts
1 c half and half

Heat oil in large pot.
Add onions, celery, and carrots and cook until tender.
Sprinkle with flour, stir and cook for 1 minute.
Add broth and cook until mixture comes to a boil.
Add in rice, chicken, salt and pepper.
Reduce to a simmer and cook until chicken and rice are done.
Remove chicken and cut into bite-sized pieces then return to pot.
Add half and half.


Mom Judy said...

Your right, it is soup weather. We had soup at F5 tonight- loaded baked potato and vegetable beef & barley. Next time it will be chicken wild rice. Thanks for this reminder.

Heather said...

Yummy! Any recommendations on how to make it dairy free and still taste great? Piper is sensitive to dairy.

Heidi said...

Heather- you could try just leaving it out since it is the last ingredient. It probably just wont taste as creamy.
Otherwise I found this recipe that uses soaked and blended cashews instead of dairy....sounds interesting.

Heather said...

Thanks Heidi! I'll have to give that a try.