Chicken and Wild Rice Soup
A Minnesota staple – nutty and chewy wild rice—stars in this creamy soup. Wild Rice isn’t really rice at all. It is a long-grain marsh grass.
½ cup finely chopped carrot
12 oz skinless, boneless chicken breast halves cut into ¾ inch pieces
½ cup finely chopped onion
½ cup finely chopped celery
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
4 cups chicken broth
2 cups half & half or milk
¾ cup wild rice, rinsed and drained
- In Dutch oven, cook and stir carrot, onion, and celery in hot butter about 5 minutes or until tender. Add broth and wild rice. Bring to boiling, reduce heat. Simmer, covered for 30 minutes. Add chicken. Simmer, covered for 20 or 25 minutes more or until rice is tender.
- In a small bowl combine flour and softened butter to make a smooth paste. Stir flour mixture into the rice mixture. Cook and stir until thickened and bubbly. Then cook and stir for another minute. Add half & half. Cook and stir over medium heat until heated through. Season to taste with salt and black pepper.