Chicken and Wild Rice Soup Recipe
Definite winner. This will be made again in the coming colder months. This would also be a good way to use up some leftover turkey from Thanksgiving.
Servings: 8
| Tags: |
Ingredients
- 4 c chicken stock
- 2 c water
- 1/2 c uncooked wild rice
- 1/2 c green onion, minced (about 3 or 4)
- 1 stick butter
- 3/4 c flour
- salt
- pepper
- 2 c half and half
- Cooked and shredded chicken or turkey (perfect place for leftovers OR I used a rotisserie chicken from the store)
- Bacon, cooked and crumbled
- 1 red bell pepper, chopped
- 2 T sherry
Directions
- In a large pot, add the broth, water, rice and green onion. Simmer until the rice is tender, about 40 minutes. Do not drain the extra broth.
- In a large skillet, melt down the butter.
- Whisk in the flour, salt, pepper and additional seasoning if you wish.
- Cook until the mixture is golden and smooth.
- Whisking constantly, stir in the half and half.
- Once this mix has thickened, stir it into the rice mix.
- Add the bacon, cooked chicken, bell pepper and sherry.
- Simmer for 30 minutes or so until the flavors blend.
- Do not boil or a skin will form.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 8 servings | |
| Calories 622 | |
| Calories from Fat 389 | 63% |
| Total Fat 43.66g | 55% |
| Saturated Fat 18.85g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 436mg | 18% |
| Potassium 574mg | 16% |
| Total Carbs 20.88g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.13g | 1% |
| Protein 35.11g | 56% |
