Today was the perfect day for soup! With it being cold, windy, and snowy. Minus all the excitement here that’s for another post! This soup turned out really good. Even my picky eater son Brad liked it. The only thing I would do different next time is either cut the poultry seasoning in half or I might just substitute garlic instead. I felt it was missing something. I also really liked it!

Cream of Chicken Wild Rice

Ingredients:

• 3 cans (10 1/2 ounces each) condensed chicken broth, undiluted (I just used the 32 oz box of broth)
• 2 cups water
• 1/2 cup uncooked wild rice
• 1/2 cup sliced green onions (optional)
• 1/2 cup butter, cubed
• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon poultry seasoning ( I would cut this to 1/4)
• 2 cups half and half cream
• 2 cups cubed cooked chicken

Directions:

1. In a large saucepan combine the broth, water, and rice; bring to a boil. Reduce heat; cover and simmer for 35 – 45 minutes or until rice is tender.
2. In a small saucepan, saute onions in butter over low heat. Stir in the flour, salt, poultry seasoning, and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture. Add chicken. Heat through.

Related posts:

1. Recipe Trader Sunday – The Best Wild Rice Chowder
2. Cheesy Chicken Rice Recipe
3. Chicken and Ham Casserole
4. Chicken Potato Crockpot Casserole
5. Chicken Potato Casserole

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