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Soups & Salads

Wild Rice Chicken Soup

This is not new.  Just added a photo and wanted to remind you that you should make some.  It is a great time of year for soup. Serve it with a grainy bread and a spinach salad.  

If you want something a little different, this is a great, comfort soup.  You can reduce the fat if you want to by using fat free half and half.  Sounds like an oxymoron doesn’t it.  Don’t leave the Velveeta out.  It makes it creamy and you do not use that much of it.  Makes a big pot.  Serves about 8 to 10.

Wild Rice Chicken Soup

1/2 medium onion, chopped
8 oz. fresh mushrooms, sliced (buy the already sliced, it is easier.  If you love mushrooms, double them)
6 Tbs. butter
1/2 cup flour
1 1/2 cup uncooked wild rice (not brown, they are long and black, and kind of expensive), cook according to package directions.  Takes about 45 minutes. They should be curled up and inside out when it is done.  Keep cooking until  all water is absorbed.  Drain any excess water.   

6 cups chicken broth
2 cups half and half
1/2 lb. Velveeta cubed

4 cups cooked chicken breast, cubed (4 single breasts)
(buy bone in, skin on.  If you have time, it is most tender in a crock pot.  Place in crock pot and cover with water, and 2 tsp. salt.  Cook on high for 4 hours. If you don’t have time, place breasts in a pan on the stove, cover with water and 2 tsp. salt. Bring to a boil. Cover, reduce to a simmer, cook 45 minutes.  

(I have become a big fan of rotisserie chicken.  Use 2 for this and just use the breast.  Freeze the dark meat and use it in Chicken Corn Chowder.)

1/2 cup red wine (good quality, not cooking wine)

In a large dutch oven, saute onions and mushrooms in butter over medium heat.  Add flour and cook 5 minutes.  Will be pasty.  Add chicken broth bring to a boil until slightly thickened. Add chicken,  wine and cooked rice.  Simmer on low for 1-2 hours.  Add half and half and Velveeta 30 minutes prior to serving.  


This is what Wild Rice looks like before it is cooked.  

By Therese, October 1, 2012
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