Chicken Soup Recipe

Chicken Wild Rice Soup

What could be more comforting in cold weather—and cold and flu season? A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore throat and keep nasal passages moist. And a hearty chicken soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs.

Prepare time: 15 mins
Cook time: 2 hrs. 10 mins
Servings: 8
Ingredients: 17

– 1/2 cup butter
– 1 finely chopped onion
– 1/2 cup chopped celery
– 1/2 cup sliced carrots
– 1/2 pound fresh sliced mushrooms
– 3/4 cup all-purpose flour
– 6 cups chicken broth
– 2 cups cooked wild rice
– 1 pound boneless skinless chicken breasts, cooked and cubed
– 1/2 teaspoon salt
– 1/2 teaspoon curry powder
– 1/2 teaspoon mustard powder
– 1/2 teaspoon dried parsley
– 1/2 teaspoon ground black pepper
– 1 cup slivered almonds
– 3 tablespoons dry sherry
– 2 cups half-and-half

Steps: 5

1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes.
2. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well.
3. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry.
5. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours.
6. Note: Do not boil or your roux will break.

How To Make Chicken Soup

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