Serve with a salad and cracked wheat rolls
Cream-Style Chicken Soup with Wild Rice
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Prep:
60 min. -
Cook:
35 min. -
Serves:
6-8
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, stew
Ingredients
| 1 Tbsp | olive oil |
| ½ | rib celery, peeled and finely chopped (about 1/4 cup) |
| 1 | large carrot, peeled and finely chopped (about 1/4 cup) |
| ½ cup | finely chopped yellow onion |
| 8 cups | water |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 Tbsp | Better Than Bouillon® Mushroom Base |
| 2 cups | cooked wild rice (follow package directions, set aside) |
| 2 cups | cooked, shredded chicken (bite size pieces) (set aside in refrigerator) |
| ½ tsp | dried tarragon |
| ½ tsp | salt (optional) |
| ¼ tsp | ground white pepper |
| 1 cup | half-and-half |
| ¼ cup | cornstarch |
| ¼ cup | cool water |
Directions
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1
In soup pot, heat oil over medium heat, add celery, carrot and onion, cook and stir until vegetables are tender.
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2
Add 8 cups water, whisk in Chicken and Mushroom Bases until dissolved.
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3
Add cooked chicken, cooked wild rice, tarragon, salt and pepper. Stir and bring to a boil.
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4
Reduce heat to medium-low, simmer uncovered until done, about 8-10 minutes, stirring occasionally. Slowly stir in half-and-half until combined.
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5
In a small bowl whisk cornstarch with ½ cup cool water until combined, slowly stir into soup.
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6
Cook and stir continually until soup slightly thickens, about 2-3 minutes.