The Big Game is almost here!
Make it souper with this recipe from our friend Ben Gausmann, who says it’s the perfect game-day warmup on a chilly winter day. #SouperBowlCountdown
Chicken & Wild Rice Soup
8 servings
Ingredients
- 3 14 oz cans chicken broth, divided
- 1 c. carrots, peeled and coarsely chopped
- 1/2 c. celery, chopped
- 1/2 c. onion, chopped
- 2 c. sliced mushrooms
- 1/2 c. wild rice, uncooked
- 2 T. butter
- 1/4 c. all-purpose flour
- 4 t salt
- 1/4 t. pepper
- 1 c. whipping cream
- 2 c. cooked chicken, diced
- Optional: sour cream, snipped fresh chives
Instructions
In a Dutch oven over medium heat, combine 2 cans broth, carrots, celery, onion, mushrooms and rice. Bring to a boil; reduce heat to low. Cover and simmer for 35 to 40 minutes, until rice is nearly tender. In a separate saucepan, melt butter over medium heat. Stir in flour, salt and pepper; add remaining broth. Cook and stir until thickened and bubbly; continue stirring for one more minute. Stir in whipping cream. Stirring constantly, add cream mixture to rice mixture. Add chicken; heat through. Garnish soup bowls with dollops of sour cream and chopped chives, if desired.
