Cooking with Kal: Cream of Wild Rice Soup

9:01 AM, Apr 7, 2013   |    comments
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 Serves 10 people

1- large Onion, chopped

1- large Carrot, chopped

1-stalk Celery, chopped
½- stick Butter

Melt butter in skillet or kettle and sauté veggies on med heat until they are soft.


½-cup Flour and cook a few minutes and stir in

8- cups Chicken Broth

Stir until well blended and add:

3-cups cooked Wild Rice & seasoning packet

1 -cup Cooked Chicken, cut up (white or dark meat)

¼-teaspoon Salt (optional)

¼-teaspoon Pepper (optional)

Stir until the soup thickens and add:

1-can Fat-Free Evaporated Milk

Cook for a couple minutes and your soup is ready to serve. Top bowls with chopped Green Onions or Chives, if desired. This soup is a great way to use up leftover chicken. If you are pressed for time, cook the rice a day ahead or when you have the time. Veggies & Chicken could be chopped up the day before also.

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