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Cream of Chicken with Wild Rice Soup

SUBMITTED BY: Thomas PHOTO BY: Karin

"This makes a lovely chicken and wild rice soup."

RECIPE RATING:

Read Reviews (157)

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PREP TIME	20 Min
COOK TIME	1 Hr 55 Min
READY IN	2 Hrs 15 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/3 cups wild rice
1 (3 pound) whole chicken, cut into pieces
7 cups water
1 cup chopped celery
1 cup chopped onion
2 tablespoons vegetable oil
1 cup fresh mushrooms, sliced
2 tablespoons chicken bouillon granules
3/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup margarine
3/4 cup all-purpose flour
4 cups milk
3/4 cup white wine

DIRECTIONS

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

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REVIEWS

Reviewed on Aug. 1, 2006 by FoodSlave

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

FoodSlave
Aug. 1, 2006

I added flavor in my preparation, hence the 3 star rating on the basic recipe which I thought would be too bland as written...I need my garlic. The end result was amazing (better than any restaurant version) and well worth the time. My significant changes: 1)Three dried bay leaves added to simmering chicken; 2)replaced fresh mushrooms with 1/2oz of dried chopped up porcini mushrooms to the soup,the flavor was amazing; 3)sauted four chopped garlic cloves with veggies, 4)added wine right after sauteing veggies rather than at end of recipe; 5)added a handful of fresh sage leaves towards end of cooking because I have them (dried sage, thyme, rosemary or other aromatic herb would be great, but added earlier); 6)increased salt and black pepper to taste. 7) I used 3 bone-in chicken breasts (plenty of meat) and substituted 5 cups of homemade stock and 2 cups for remaining water in recipe 8) butter instead of margarine. This recipe is a great starting point, but needs your personal touch to make it truly spectacular! I've made this with and without wine, it really makes a difference. So does the dried porcini. Regular mushrooms just don't add the drool-worthy flavor.

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15 users found this review helpful

I added flavor in my preparation, hence the 3 star rating on the basic recipe which I thought... MORE

Reviewed on Oct. 23, 2003 by LGURT

I LOVE this recipe and have made it again and again. My friends also request this recipe when... MORE

Reviewed on May 5, 2003 by SHMAJO39

This was the best tasting chicken wild rice soup I have ever had, other than going to a fine... MORE

Reviewed on Nov. 7, 2007 by naples34102

This is a wonderful, thick and creamy, tummy pleasing soup, but I did make a few changes to... MORE

Reviewed on May 16, 2007 by hp212

I liked this recipe, though it was labor intensive. For those who had trouble with the soup... MORE

Reviewed on Nov. 1, 2006 by Karin

Yum! I love a good thick soup... and this one did not disappoint... great flavor and... MORE

Reviewed on Nov. 1, 2006 by mainegrl

My husband and I LOVE this recipe! It reminds me of the soup at Panera Bread. I made a... MORE

Reviewed on Jan. 10, 2003 by ERICAJOY

I absolutely loved this recipe! My fiance is a huge chicken/wild rice soup fan. When we go out... MORE

Reviewed on Nov. 9, 2003 by DHARRIX

Great recipe but a bit bland. I used 4 cans of chicken broth instead of 7 cups water and that... MORE

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