CREAMY CHICKEN-WILD RICE SOUP

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Creamy Chicken-Wild Rice Soup image

The boyfriend loves creamy chicken-rice soups, and this is my effort to that end. I like the addition of sherry and a dash of curry powder and it's a great way to use up leftover chicken (and presumably turkey). This soup will thicken up overnight; it can be thinned with more chicken stock without losing flavor; adjust salt and pepper to taste. Almonds are optional but add an interesting crunch; this soup is also "crockpot-able" if you prefer.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 16

4 tablespoons butter
1/2 onion, finely chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1/2 lb fresh mushrooms, sliced
6 tablespoons flour
4 cups chicken stock
1 cup cooked wild rice
3/4 lb boneless skinless chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon dried parsley
1/4 teaspoon black pepper, to taste
1/2 cup slivered almonds (optional)
2 tablespoons sherry wine (not cooking sherry)
3/4 cup half-and-half

Steps:

  • Saute onion, celery and carrots in a large sauce pan for 5 minutes.
  • Add mushrooms and saute another 5 minutes.
  • Add flour and stir well.
  • Gradually pour in chicken stock, stirring constantly (use a whisk if necessary to blend).
  • Bring just to boil, reduce heat and bring to simmer.
  • Add wild rice, chicken, salt, curry powder, parsley, black pepper, almonds (if using) and sherry.
  • Allow to heat through, then pour in half-and-half.
  • Simmer soup for 1 to 2 hours- do not boil.

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