One of my absolute favorite soups from up in Minnesota was Byerly’s Wild Rice Soup… LOVE! This is my adaptation of it. I changed it up a bit, and don’t use ham or almonds in mine. Almonds, because I don’t keep nuts in my house since we have a food allergy in our home… and no ham because I wanted to keep the sodium and fat content a bit lower by using chicken instead.
This one is a “comfort” food… warm, creamy, thick…. eat it with bread or crackers… on a cold rainy/snowy day… cuddle up by the fireplace and enjoy a bowl of this! My daughter gobbled this up! (So did my husband and I! 🙂 )
- 3 TB butter
- 1/4 onion minced
- 1/4 cup white whole wheat flour
- 2 cups low sodium chicken broth
- 1/2 tsp minced garlic
- 1 cup cooked wild rice (that’s about 1/4 cup of uncooked wild rice… follow cooking instructions on bag)
- 1/2 cup finely grated carrots
- 1/2 cup diced chicken (I used 4 chicken tenderloins diced… you could also use leftover rotisserie chicken)
- 1/2 teaspoon salt
- 3/4 cup half and half
- 2 tablespoons dry cooking sherry, (optional)
- snipped fresh parsley or chives
- dash cayenne pepper
In large saucepan, melt margarine; saute onion and carrots and garlic until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in cooked rice, chicken, cayenne and salt; simmer about 5 minutes. Bring stove to LOW. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 4-5 cups.
And now, for the quote of the day:
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