Cream of Wild Rice Soup With Chicken |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 15 |
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This creamy, flavorful soup has been my favorite since I was a little girl! It's very versitle and everybody that I tries it usually leaves with the recipe! Ingredients:
8 chicken wings |
10 ounces baby carrots, shredded |
4 celery ribs |
1 small onion, minced |
2 cups half-and-half |
3 cups pre-shredded cheese |
1 1/2 cups wild rice |
6 tablespoons butter |
6 tablespoons flour |
3 tablespoons chicken bouillon (to taste) |
Directions:
1. Cut the little meatless part off the chicken wings and then wash them off. Put them in a stock pot full of water. Add a bunch of salt, chicken bullion, carrots, celery, and onions.
2. Cover and boil for about 1&1/2 hours or until the skin on the chicken starts to split. Remove from the pot and allow to cool.
3. While this is boiling cook wild rice according to package directions.
4. After chicken has cooked remove skin and remove meat from bone and put in the soup. Add half and half.
5. In a frying pan melt butter and flour until smooth and add to bubbling soup. Then add 3 big handfuls of grated cheese of your choice. Let that melt and then eat it all.
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