Chicken and Wild Rice Soup
 
 
Author:
Ingredients
  • 7 cups chicken broth, divided
  • 1 box Uncle Ben’s Long Grain and Wild Rice-Original Recipe
  • ¼ cup unsalted butter
  • 1 (8 ounce) package mushrooms, rough chopped
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup carrot, diced
  • 1 teaspoon garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon thyme
  • ¼ teaspoon tarragon
  • ½ teaspoon Frank’s Hot Sauce
  • 2 cups cooked and shredded Chicken
  • 3 cups ½ and ½
  • 1 tablespoon fresh parsley, minced
  • 2 tablespoons dry white wine or sherry
  • 2 teaspoons lemon juice
  • Salt and pepper to taste
Instructions
  1. Cook the Uncle Ben’s rice in two cups of chicken broth, omitting the butter and the seasoning packet per package directions.
  2. Meanwhile, melt butter over medium heat in a Dutch Oven or large soup pot. Add mushrooms, onion, celery, carrot, garlic, salt and pepper. Cook vegetables for about 10 to 12 minutes until mushrooms have released their liquid and vegetables are soft.
  3. Add the ½ cup flour and stir for about 2 minutes.
  4. Slowly add the remaining 5 cups of chicken broth a little at a time.
  5. Add the turmeric, cumin, thyme, tarragon and Frank’s Hot Sauce.
  6. Bring the mixture to a boil and then reduce heat and simmer about 15 minutes, stirring frequently.
  7. Stir in the cooked Uncle Ben’s rice, the cooked chicken, ½ and ½, fresh parsley, white wine, lemon juice.
  8. Cook over low heat, stirring often, for about 5 minutes until thoroughly heated.
  9. Salt and Pepper to taste.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/chicken-and-wild-rice-soup/