Chicken (or Turkey) Wild Rice Soup (Seymour)
 Wild Rice Soup (Seymour) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 280.6
- Total Fat: 6.5 g
- Cholesterol: 11.8 mg
- Sodium: 595.1 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.9 g
- Protein: 25.1 g
View full nutritional breakdown of Chicken (or Turkey) Wild Rice Soup (Seymour) calories by ingredient
Introduction
adapted from Taste of Home adapted from Taste of HomeNumber of Servings: 10
Ingredients
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8-9 c. chicken stock, divided
8 oz. uncooked wild rice
1 T. olive oil
1/2 c. onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 tsp pepper
2 T. Better Than Bouillon Chicken Soup Base
4 T. butter
1/2 c. flour
2 c. fat free half-and-half
2 c. diced chicken (turkey)
1/4 c. fresh parsley, chopped (or 1 T. dried parsley)
salt and pepper to taste
Directions
Add eight cups of chicken stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery, and carrots until onion is transparent; about 10 minutes.
Season with black pepper, add the sauteed veggies to the crock pot. Stir in chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are tender.
In the same skillet over medium heat, melt 1/2 stick butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half, whisking constantly. You may wish to thin our the mixture with an additional cup of chicken stock. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine.
Add the chicken (turkey) and the parsley. Cook on high for another 15-20 minutes until heated through.
Taste to correct seasonings before serving.
Serving Size is 1 cup.
Season with black pepper, add the sauteed veggies to the crock pot. Stir in chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are tender.
In the same skillet over medium heat, melt 1/2 stick butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half, whisking constantly. You may wish to thin our the mixture with an additional cup of chicken stock. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine.
Add the chicken (turkey) and the parsley. Cook on high for another 15-20 minutes until heated through.
Taste to correct seasonings before serving.
Serving Size is 1 cup.
Member Ratings For This Recipe
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