CREAM OF CHICKEN SOUP WITH WILD RICE

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Cream of Chicken Soup With Wild Rice image

Good friend Nancy Dooley shared this with me, and it's become a family favorite...especially good for fall and winter, but we eat it year round.

Provided by Mimi Hiller

Categories     Whole Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 13

8 ounces wild rice, uncooked (1 1/3 cup)
1 1/2 lbs 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
3/4 teaspoon white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cups milk
3/4 cup dry sherry

Steps:

  • *I used Superior Touch Chicken Base and it was heavenly.
  • Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
  • Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
  • Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
  • Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
  • Strain and reserve broth.
  • Remove chicken meat from bones.
  • Cut into bite-size pieces.
  • In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
  • Remove from heat. Return broth to the saucepan.
  • Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
  • Bring to boiling.
  • Reduce heat and simmer, uncovered, for 15 minutes.
  • In a large separate saucepan, melt the butter.
  • Stir in flour until it all clings together and is smooth.
  • Add the milk all at once and stir and cook until it's bubbly and thick.
  • Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
  • Heat through.

Nutrition Facts : Calories 610, Fat 31.8, SaturatedFat 13.9, Cholesterol 123, Sodium 1117.6, Carbohydrate 42.6, Fiber 3.2, Sugar 2.9, Protein 35.2

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