Cream of Chicken with Wild Rice Soup

Name: Cream of Chicken with Wild Rice Soup
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters chopped celery; 2 Tbsps chicken bouillon granules; 177 milliliters all-purpose flour; 237 milliliters fresh mushrooms, sliced; 1 teaspoons ground white pepper; 118 milliliters margarine; 946 milliliters milk; 237 milliliters chopped onion; 1 teaspoons salt; 2 Tbsps vegetable oil; 2 liters water; 177 milliliters white wine; 1 kilograms whole chicken, cut into pieces; 315 milliliters wild rice

You can never have too many main course recipes, so give Cream of Chicken with Wild Rice Soup a try. This recipe serves 8. One serving contains 555 calories, 25g of protein, and 32g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of vegetable oil, chicken bouillon granules, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the margarine you could follow this main course with the Peanut Butter Icebox Cookies as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done.

Ingredients you will need

Wild Rice

Drain the excess liquid, and set aside.

In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender.

Ingredients you will need

Whole Chicken

Stock

Water

Equipment you will use

Pot

Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.

Ingredients you will need

Meat

Broth

Equipment you will use

Pot

In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes.

Ingredients you will need

Celery

Onion

Stock

Cooking Oil

Equipment you will use

Pot

Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.

Ingredients you will need

Cooked Wild Rice