Chicken Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1/2 cup butter
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 2 cups half-and-half
- 1 cup sliced carrots
- 1 finely chopped onion
- 3/4 cup all purpose flour
- 1/2 cup finely chopped celery
- 2 teaspoons salt divided
- 1 cup of slivered almonds
- 8 cups chicken stock (i used homemade store bought would work equally well), divided
- 2 cups of cooked wild rice
- 1 1/2 pound chicken tenders (or chicken breasts)
- 1 tablespoon chopped fresh italian parsley
- 1 teaspoon ground black pepper divided
- 3 1/2 tablespoons cooking sherry
- Carbohydrate 231.684597883975 g
- Cholesterol 1497.58500137063 mg
- Fat 483.348792855963 g
- Fiber 7.3932267581186 g
- Protein 112.812316521246 g
- Saturated Fat 301.064167888382 g
- Serving Size 1 1 recipe (4441g)
- Sodium 2162.00445860724 mg
- Sugar 224.291371125856 g
- Trans Fat 26.9993504097945 g
- Calories 5625 calories
To Poach Chicken: Place chicken tenders (or chicken breasts) in a saucepan with 2 cups of chicken stock, ½ teaspoon salt and ½ teaspoon ground pepper.Simmer, covered, for 15-20 minutes or until cooked through.Allow to cool.Chop chicken to be used in soup.To Make Soup: Melt butter in a dutch oven or large stock pot.Stir in the onion, celery and carrot and sauté for 7-10 minutes or until soft.Add the flour and stir until mixed in.Slowly add 6 cups of chicken stock, stir continuously while adding.Bring to a boil, then reduce heat and allow to simmer.Add the rice, chicken, 1½ teaspoons salt, curry powder, mustard powder, parsley, ½ teaspoon ground pepper, almonds and sherry.Add the half-and-half.Simmer for 1-2 hours until all flavors have melded.Serve and enjoy!Note: If reheating, you may need to add a small amount of stock to thin the soup, it does thicken upon cooling.
