Whipping cream adds rich flavor to the broth in this chicken, vegetable, and rice soup. Serve it for dinner on chilly nights.

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Ingredients

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Directions

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  • In a 4-quart Dutch oven, combine uncooked wild rice, 2 cans of the broth, carrot, celery and onion. Bring to boiling; reduce heat. Simmer, covered, 35 to 40 minutes or until rice is tender but still chewy, adding mushrooms the last 5 minutes of cooking.

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  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt and black pepper. Add the remaining 1 can of broth. Cook and stir until thickened and bubbly. Cook and stir 1 minute more; stir in whipping cream. Add whipping cream mixture to rice mixture, stirring constantly. Stir in chicken; heat through. Garnish each serving with chives, if you like. Makes 6 to 8 servings.

Nutrition Facts

364 calories; 24 g total fat; 12 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 109 mg cholesterol; 1016 mg sodium. 431 mg potassium; 20 g carbohydrates; 2 g fiber; 4 g sugar; 20 g protein; 3110 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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