The Humpherys Family

Creamy Chicken and Wild Rice Soup

Recipe Added:  11/7/2011
½ cup butter
1 medium onion, finely chopped
1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 lb B & S chicken breasts, cubed
½ cup fresh mushrooms, sliced
¾ cup flour
6 cups chicken broth
 2 cupscooked wild rice
1 tsp salt
1 tsp curry powder
1 tsp dried mustard
1 tsp dried parsley
½ tsp black pepper
1 cup slivered almonds
2 cups half-and-half
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.
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