Wild Rice And Chicken Soup

Prep Time: -
Cook Time: -
Serves: 6

Submitted by Glenda Baldwin

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Ingredients

3 (10.5 ounce) cans chicken broth
2 cups water
1/2 cup wild rice
1/2 cup chopped green onions
1/2 cup butter
3/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
2 cups heavy cream
2 cups cubed, cooked chicken meat
1 (4 ounce) jar sliced pimento peppers, drained

Nutrition Info

Per Serving

Calories: 638 kcal
|
Carbohydrates: 26 g
|
Dietary Fiber: 1 g
|
Fat: 48 g
|
Protein: 25 g
|
Sugars: 1 g

About: Nutrition Info

Cooking Directions

Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
Add cubed chicken and pimientos. Heat through.

Yield: 6 servings

3. Still Hungry?

You will leave the table well-sated after a bowl or two of chicken and wild rice in a heavy cream herbed broth. Toss in a few diced pimientos for color.

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