Cream-Style Chicken Soup with Wild Rice

60 Min.
35 Min.
6-8
Ingredients
2
cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)
2 cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)
2
cups cooked wild rice (follow package directions, set aside)
2 cups cooked wild rice (follow package directions, set aside)
1
tablespoon olive oil
1 tablespoon olive oil
½
rib celery, peeled and finely chopped (about ¼ cup)
½ rib celery, peeled and finely chopped (about ¼ cup)
1
large carrot, peeled and finely chopped (about ¾ cup)
1 large carrot, peeled and finely chopped (about ¾ cup)
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
8
cups water
8 cups water
2
tablespoons Better Than Bouillon® Roasted Chicken Base
2 tablespoons Better Than Bouillon® Roasted Chicken Base
1
tablespoon Better Than Bouillon® Mushroom Base
1 tablespoon Better Than Bouillon® Mushroom Base
½
teaspoon dried tarragon
½ teaspoon dried tarragon
½
teaspoon salt (optional)
½ teaspoon salt (optional)
¼
teaspoon ground white pepper
¼ teaspoon ground white pepper
1
cup half-and-half
1 cup half-and-half
¼
cup corn starch
¼ cup corn starch
½
cup cool water
½ cup cool water
Directions
  1. In soup pot, heat oil over medium heat, add celery, carrot and onion, cook and stir until vegetables are tender.
  2. Add 8 cups water, whisk in Chicken and Mushroom Bases until dissolved.
  3. Add cooked chicken, cooked wild rice, tarragon, salt and pepper. Stir and bring to a boil.
  4. Reduce heat to medium-low, simmer uncovered until done, about 8-10 minutes, stirring occasionally. Slowly stir in half-and-half until combined.
  5. In a small bowl whisk cornstarch with ½ cup cool water until combined, slowly stir into soup.
  6. Cook and stir continually until soup slightly thickens, about 2-3 minutes.
Serve with apple salad and cracked wheat rolls.

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