Favourite Chicken & Wild Rice Soup
Chicken and Wild Rice Soup recipe
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
wild rice
|
|
| 4 ¼ | cups |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 1 ½ | cups |
mushrooms, shiitake
sliced, or fresh mushrooms |
*
|
| ½ | cup |
shallots
chopped |
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | cups |
chicken
cooked, or turkey |
|
| ½ | cup |
parsley leaves
fresh, snipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
wild rice
|
|
| 1 | l |
chicken broth
|
|
| 1 | dash |
black pepper
|
*
|
| 355 | ml |
mushrooms, shiitake
sliced, or fresh mushrooms |
*
|
| 118 | ml |
shallots
chopped |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 355 | ml |
chicken
cooked, or turkey |
|
| 118 | ml |
parsley leaves
fresh, snipped |
|
Directions
Run cold water over the wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly.
In a large saucepan, mix the wild rice, broth and pepper. Bring to a boil; reduce the heat. Cover and simmer for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and shallots in butter until tender, but not brown. Add the mushroom mixture, chicken and parsley to the soup. Heat through.
