Cream of Chicken Soup with Wild Rice II Recipe

Name: Cream of Chicken Soup with Wild Rice II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups wild rice, uncooked (8 oz); 3 lbs broiler-fryer chickens, cut up; 7 cups water; 12 ounces mushrooms, Sliced; 2 tablespoons cooking oil; 1 cup onion, Chopped; 1 cup celery, Chopped; 2 tablespoons instant chicken bouillon granules; ¾ teaspoon white pepper; ½ teaspoon salt; ½ cup butter; ¾ cup flour; 4 cups milk; ¾ cup dry white wine

Servings: persons

1 ⅓ cups wild rice, uncooked (8 oz)
3 lbs broiler-fryer chickens, cut up
7 cups water
12 ounces mushrooms, Sliced
2 tablespoons cooking oil
1 cup onion, Chopped
1 cup celery, Chopped
2 tablespoons instant chicken bouillon granules
¾ teaspoon white pepper
½ teaspoon salt
½ cup butter
¾ cup flour
4 cups milk
¾ cup dry white wine

1
Cook wild rice according to pkg.
2
directions for 30 minutes; drain off liquid
3
and rinse.
4
Set partially cooked rice aside.
5
In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.
6
Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender.
7
Remove chicken from broth and let stand until cool enough to handle.
8
Skim fat from broth.
9
Strain and reserve broth.
10
Remove chicken meat from bones.
11
Cut into bite-size pieces.
12
In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
13
Add onion and celery.
14
Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook).
15
Remove from heat.
16
Return broth to the stock pot.
17
Add partially cooked wild rice to the chicken broth.
18
Stir in the granules, white pepper and salt.
19
Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.
20
In a large saucepan, melt the butter and stir in the flour until smooth.
21
Add milk all at once.
22
Cook and stir until bubbly.
23
Stir into soup mixture.
24
Stir in the chicken pieces and wine, and heat through.

1349

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ⅓ cups wild rice, uncooked (8 oz), 3 lbs broiler-fryer chickens, cut up, 7 cups water, 12 ounces mushrooms, Sliced, and more.

Yes, Cream of Chicken Soup with Wild Rice II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream of Chicken Soup with Wild Rice II

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions