P. 1
Lizzybee Cream Chicken Soup

Lizzybee Cream Chicken Soup

Views: 17|Likes:
Published by lizzybee
This is my recipe for Cream of Chicken Soup with Wild Rice.
See more of my recipes on my website http://web.me.com/lizzybee
This is my recipe for Cream of Chicken Soup with Wild Rice.
See more of my recipes on my website http://web.me.com/lizzybee

More info:

Categories:Types, Recipes/Menus
Published by: lizzybee on Mar 06, 2009
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less

08/10/2015

pdf

text

original

Lizzybee’s Cream of Chicken Soup

Ingredients: 4 oz uncooked wild rice about 3 chicken breasts 3.5 cups water 6 oz mushrooms, sliced 1 tablespoons extra-virgin olive oil 1/2 cup chopped onion 1/2 cup chopped celery 1 tablespoon chicken bouillon granules 3/4 teaspoon white pepper 1/2 cup butter 3/4 cup flour 2 cups milk (I use low-fat) 3/4 cup cooking sherry Cook wild rice according to directions and set aside. In a large pot combine chicken and water. Bring to boil and simmer for about 40 minutes or until chicken is tender. Scoop out the chicken and place on a cutting board. Don’t throw out the broth. While the chicken cools on the cutting board, skim off the fat that appears on the top of the broth in the large pot. Pour the broth into a bowl and then cube the chicken. Pour the olive oil into the same large pot, and toss in the celery and onion. Cook for about 4-5 minutes, then add mushrooms. Cover and cook for another 10 minutes or so until everything is tender. Pour the broth back into the pan with the veggies. Add the cooked rice that you had set aside earlier.

Stir in the chicken granules and the pepper. Bring to a boil and simmer uncovered for about 15 minutes. In a separate saucepan, melt the butter. Stir in flour and whisk until it forms a paste. Cook for about four minutes then add in the milk, whisking until it is smooth. Cook until it thickens, ladle a bit of the hot broth and stir until smooth, then return this white sauce mixture into the large pot. Stir in the chicken cubes and sherry, heat through, and serve hot! Print a copy of this recipe here.
© 2009 Moose on the Loose | http://web.me.com/lizzybee

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->