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CREAM OF CHICKEN & WILD RICE SOUP (SERVES 4)

Ingredients:

  • 1 tablespoon Southern Olive Tuscan Herb Infused Olive Oil

  • 2 cups sliced mushrooms (about 4 ounces)

  • ¾ cup chopped celery

  • ¾ cup chopped carrots

  • ¼ cup chopped shallots (if available)

  • ¼ cup all-purpose flour (I use GF Pamela’s Flour)

  • ¼ teaspoon Southern Olive Black Truffle Sea Salt

  • ¼ teaspoon ground pepper

  • 4 cups low-sodium organic chicken broth

  • 1 cup quick-cooking or instant wild rice

  • 3 cups shredded cooked chicken (or TURKEY)

  • ½ cup sour cream (can also use whole milk yogurt)

  • 2 tablespoons chopped fresh parsley

Directions:

  • 1.Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, shallots, and cook until softened about 5 minutes. Add flour, salt and pepper, and cook stirring for 2 minutes more.

  • 2.the rice is tender, about 5-7 minutes. (if you can’t find quick-cooking rice, make rice separately and add to broth. Stir in chicken, sour cream and parsley cook until heated through about 2 minutes more.

Published in Main Course

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