Serve with a salad and cracked wheat rolls
![Cream-Style Chicken Soup with Wild Rice](https://www.betterthanbouillon.com/wp-content/uploads/2018/06/Cream-Style-Chicken-Soup-with-Wild-Rice-575x350.jpg)
Cream-Style Chicken Soup with Wild Rice
-
Prep:
60 min. -
Cook:
35 min. -
Serves:
6-8
Serve with a salad and cracked wheat rolls
Recipe tags: chicken base, moderate difficulty, main, chicken, stew
Quantity | Ingredient |
---|---|
1 Tbsp | olive oil |
½ | rib celery, peeled and finely chopped (about 1/4 cup) |
1 | large carrot, peeled and finely chopped (about 1/4 cup) |
½ cup | finely chopped yellow onion |
8 cups | water |
2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
1 Tbsp | Better Than Bouillon® Mushroom Base |
2 cups | cooked wild rice (follow package directions, set aside) |
2 cups | cooked, shredded chicken (bite size pieces) (set aside in refrigerator) |
½ tsp | dried tarragon |
½ tsp | salt (optional) |
¼ tsp | ground white pepper |
1 cup | half-and-half |
¼ cup | cornstarch |
¼ cup | cool water |
In soup pot, heat oil over medium heat, add celery, carrot and onion, cook and stir until vegetables are tender.
Add 8 cups water, whisk in Chicken and Mushroom Bases until dissolved.
Add cooked chicken, cooked wild rice, tarragon, salt and pepper. Stir and bring to a boil.
Reduce heat to medium-low, simmer uncovered until done, about 8-10 minutes, stirring occasionally. Slowly stir in half-and-half until combined.
In a small bowl whisk cornstarch with ½ cup cool water until combined, slowly stir into soup.
Cook and stir continually until soup slightly thickens, about 2-3 minutes.