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.
900ml chicken stock
80g wild rice
50g chopped spring onions
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
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Method Prep:20min › Cook:45min › Ready in:1hr5min
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.
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.
Add cubed chicken and roasted red peppers. Heat through.