Wild Rice and Chicken Cream Soup

    Wild Rice and Chicken Cream Soup

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    About this recipe: This soup is creamy and deliciously hearty. Chicken is simmered with wild rice, spring onions and roasted red peppers in a creamy soup base. Enjoy with fresh crusty bread, if desired.

    Serves: 6 

    • 900ml chicken stock
    • 475ml water
    • 80g wild rice
    • 50g chopped spring onions
    • 110g butter
    • 100g plain flour
    • 3/4 teaspoon salt
    • 1/2 teaspoon chicken seasoning
    • 1/4 teaspoon ground black pepper
    • 475ml double cream
    • 275g cubed, cooked chicken meat
    • 75g sliced roasted red peppers

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Combine the stock, water and rice in a large stock pot and bring to the boil. Reduce heat and cover. Simmer for 35 to 40 minutes, until rice is tender.
    2. Saute onions in butter in a medium saucepan, over low heat. Stir in flour, salt, chicken seasoning and pepper. Cook, stirring constantly, until mixture is bubbly and thick. Stir in cream. Cook for 6 minutes or until mixture thickens slightly, stirring constantly. Stir into stock.
    3. Add cubed chicken and roasted red peppers. Heat through.
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