Chicken and Wild Rice Soup Recipe

Chicken and Wild Rice Soup Recipe

Hello everyone!  It's Sheena's sister Shannon again doing a guest blog post for her!  Last time I shared my Strawberry Tapioca Salad recipe with you was August! I totally intended on blogging more for her while she's been preparing to move into her wonderful new home, but my photography business has been extremely busy this fall!  I haven't even had the time to update my Facebook page!  First I thought I'd share an image from one of my very favorite photography venues, a beautiful old farm!

So onto my recipe! One of my very favorite soups ever is Chicken and Wild Rice!  I had always heard how hard and time consuming this was to make so I totally shied away from it.  Finally, I made my first of many batches of this wonderful comfort food! As with most soups, there is prep time but it's definitely not hard to make.... and the taste of this definitely outweighs any prep time involved! Serve it with some yummy, crusty bread and it's sure to warm your heart!  I hope you enjoy this as much as my family did!

Chicken and Wild Rice Soup (click here to print recipe)

Ingredients:

1/2 cup butter

1 finely chopped onion

1/2 cup chopped celery
1/2 cup chopped carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth or stock
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
2 cups half-and-half

Directions:
Melt butter in a large saucepan over medium heat.  Stir in the onion, celery and carrots and saute for 5 minutes.  Add the mushrooms and saute for 2 more minutes.  Then add the flour and stir well.  Gradually pour in the chicken broth, stirring constantly, until all has been added.  Bring just to a boil, then reduce heat to low.  Next, add the rice, chicken, salt, mustard powder, parsley and ground black pepper.  Allow to heat through, and then pour in the half-and-half.  Let simmer on low for 3-4 hours.

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On the blog... one year ago: Breakfast Beef Roast Hash

Two years ago: Easy Chicken Fried Rice

This recipe is shared at these blogs: Share your Stuff at Table for Seven, Totally Tasty Tuesdays at Mandy's Recipe Box, In and Out of the Kitchen at Feeding Big, The Weekend Re-Treat at The Best Blog Recipes, Freedom Friday at Love Bakes Good Cakes, Weekend Potluck at The Better Baker, Foodie Friends Friday at This and That, The Ultimate Soup Recipe List at Love Bakes Good Cakes,

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