Wild Rice And Chicken Soup Recipe

Wild Rice And Chicken Soup Recipes


Original recipe makes 6 servings
  •  3 (10.5 ounce) cans chicken broth
  •  2 cups water
  •  1/2 cup wild rice
  •  1/2 cup chopped green onions
  •  1/2 cup butter
  •  3/4 cup all-purpose flour
  •  3/4 teaspoon salt
  •  1/2 teaspoon poultry seasoning
  •  1/4 teaspoon ground black pepper
  •  2 cups heavy cream
  •  2 cups cubed, cooked chicken meat
  •  1 (4 ounce) jar sliced pimento peppers, drained

  1. Combine the broth, water, and rice in a large soup pot, and bring to a boil. Reduce heat, and cover. Simmer for 35 to 40 minutes, until rice is tender.
  2. Saute onions in butter or margarine in a medium saucepan, over low heat. Stir in flour, salt, poultry seasoning, and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes, or until mixture thickens slightly, stirring constantly. Stir into broth.
  3. Add cubed chicken and pimientos. Heat through.

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