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Creamy Chicken Soup with Wild Rice




Source of Recipe


internet


List of Ingredients




2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
3 cloves garlic, minced
8 ounces sliced mushrooms
4 cups water
2 tablespoons chicken bouillon granules
1 teaspoon freshly ground pepper, or to taste
½ to 1 teaspoon salt, or to taste
1 teaspoon dried thyme leaves
1/2 cup butter
3/4 cup flour
4 cups milk
3 cups cooked wild rice
3 to 4 boneless, skinless chicken breast halves, cooked and cubed (or the equivalent of dark meat)
3/4 cup dry white wine

Recipe



In a large Dutch oven or stockpot heat the olive oil until hot, being careful not to burn. Add in the onion, celery and garlic. Sauté, stirring occasionally, until the onion is translucent. Add the mushrooms and cover, stirring occasionally, cooking until mushrooms release their liquid. Uncover, continuing to sauté and stir, until moisture is almost evaporated. Add in the water, bouillon granules, salt, pepper and thyme and bring to a boil, stirring to combine and dissolve the granules. Add in the rice and gently simmer, uncovered, for about 10 minutes, stirring occasionally.

Meanwhile, in a large saucepan, melt the butter on low heat. Add the flour and stir until smooth. Whisk in the milk, all at one time, and continue to whisk constantly over medium heat until mixture thickens and just comes to a boil. Make sure to scrape the bottom of the pan often, so as not to scorch. Once mixture thickens and boils, add to the hot rice mixture and stir well to combine. Add in the chicken and wine and heat through. Taste for seasoning, adjusting, if needed. Garnish with a sprinkle of paprika or freshly ground pepper, if desired. Serve and enjoy!

Pictured at: http://tinyurl.com/3aukzv

Posted by: carolinacooker: This was just the thing for a cold winter evening. Creamy and hearty, it warmed us up quickly and no one left the table hungry!

Inspired by recipe from Dianna Rattray at http://southernfood.about.com/od/chickensouprecipes/r/blbb609.htm