Creamy Chicken & Wild Rice Soup
A creamy chicken and wild rice soup — from the 2010 Elkin Soup Off.
Contributed by Robin Hobbs — Jonesville, NC
Soup, Main CourseYield 2 servingsScaled Quarter — ¼×
Soup, Main CourseYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseYield 4 servingsScaled Half — ½×
Soup, Main CourseYield 8 servingsScaled Original — 1×
Soup, Main CourseYield 16 servingsScaled Double — 2×
Soup, Main CourseYield 24 servingsScaled Triple — 3×
Soup, Main CourseYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Ingredients
Tap one to check it off
Instructions
- Cook the chicken in the water and broth. Add salt to taste when the chicken is done.
- Remove the chicken from the liquid. Add the onion, celery, and carrots to the liquid and cook for 15 minutes.
- Add the wild rice and the margarine, and cook until the rice is soft.
- Add the evaporated milk and 1 1/2 cups of the regular milk.
- Mix the flour with 1/2 cup of the remaining milk to dissolve it, then stir it in along with the chicken and simmer to the desired thickness. Add more flour or milk to adjust the thickness.
Notes
From the 2010 Elkin Soup Off.