Cream Of Chicken & Wild Rice Soup
Total Time: 55 mins
Preparation Time: 20 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 1 (6 ounce) box long grain and wild rice blend
- 1 (14 ounce) can chicken broth
- 4 chicken tenderloins
- 2 tablespoons cornstarch
- pepper, to taste
- 3 tablespoons butter
- 1/4 cup onion
- 3 tablespoons flour
- 1 cup milk
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/2 cup mushroom, sliced
- 1/2 teaspoon rosemary
- 1/2 teaspoon sage
Recipe
- 1 prepare rice according to package directions. the box i use usually runs about 25 minutes, so i usually give it a 10 minute head start and then start working on the rest.
- 2 in another pan, bring the chicken broth to a boil.
- 3 cut the chicken into pieces and coat with the corn starch and pepper. put chicken into the boiling broth and reduce heat to medium.
- 4 add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
- 5 meanwhile, in a small pan, melt butter over medium heat.
- 6 add onions and saute until soft.
- 7 stir in flour, coating onions and absorbing the butter.
- 8 stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
- 9 when rice is done, add to the broth mixture and stir in rosemary and sage.
- 10 stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
- 11 enjoy!
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