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Chicken and Mushroom Wild Rice Soup

Chicken and Mushroom Wild Rice Soup

Cost $25, save $30

Source: Recommended by CookPal

  • 130 Min
  • 8 Servings
  • $25

INGREDIENTS

  • Dairy

    • ½ cup butter
    • 2 cups half-and-half

  • Vegetables

    • 🧅 1 finely chopped onion
    • ½ cup chopped celery
    • 🥕 ½ cup sliced carrots
    • 🍄 ½ pound fresh sliced mushrooms

  • Grains

    • 2 cups cooked wild rice
    • ¾ cup all-purpose flour

  • Meat

    • 🍗 1 pound boneless skinless chicken breasts, cooked and cubed

  • Seasoning

    • 🧂 ½ teaspoon salt
    • ½ teaspoon curry powder
    • ½ teaspoon mustard powder
    • ½ teaspoon dried parsley
    • ½ teaspoon ground black pepper
    • 3 tablespoons dry sherry

  • Nut

    • 1 cup slivered almonds

  • Liquid

    • 6 cups chicken broth

STEPS

1

Gather the ingredients.

2

Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.

3

Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

4

Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.

5

Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

6

Enjoy!

NUTRIENTS

Per 1 serving

🔥

529

Calories

  • 33
    Protein
  • 29
    Carbs
  • 32
    Fats

💡 This recipe freezes well, making it great for meal prepping.Use fresh vegetables for a better flavor and texture.Avoid boiling the soup after adding the half-and-half to prevent the roux from breaking.Use pre-cooked wild rice to save time during preparation.Adjust seasoning to suit your taste preferences, especially with curry and mustard powders.