Schreiner University BFA Communication Design Blog

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Chicken & Wild Rice Soup

It is soup night in the Bell household and I made my favorite chicken and wild rice soup off of a recipe that was forwarded to me by my sister.  It is not her personal recipe, but it is one that she favors and my kids approve of it.  I believe it came off of a site called Go Gold With Butter.  Hope everyone enjoys it as much as my family does!

Chicken & Wild Rice Soup


1/4 cup butter
1/2 small onion, chopped
2 celery stalks, chopped
2 small carrots, chopped
2 garlic cloves, minced
salt and pepper
1/2 teaspoon dried thyme
8 cups chicken broth
1 pound chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour


Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt and pepper, then sauté until tender, about 10 minutes. Add garlic and thyme and sauté for 1 more minute.

Add chicken broth and increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Add wild/brown rice blend to the pot then place a lid on top and simmer for 50-60 minutes or until rice is tender. Shred chicken when cool enough to handle and place in the refrigerator.

In a medium bowl, whisk together 1/4 cup milk with flour. When smooth whisk in remaining milk. Slowly drizzle into soup then stir thoroughly. Add chicken and simmer for 10 more minutes uncovered and serve.

Erica Bell


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This entry was posted on 11/14/2014 by in Cook N Class.
November 2014
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