soups stews and chili

Chicken and Wild Rice Soup

Warm up with a bowl of chicken and rice soup. Comforting and classic, boullion infuses the homemade broth with a robust, savoury chicken flavour that will keep the whole family coming back for more.
15 min
PREP TIME
45 min
COOK TIME
210
CALORIES
11
INGREDIENTS

INGREDIENTS

  • 3/4 cup (175 mililiters) uncooked wild rice
  • 6 cups (1.5 liters) water , divided
  • 2 tablespoon (30 mililiters) butter
  • 2 ribs celery , thinly sliced on the diagonal
  • 1 medium carrot , halved lengthwise and thinly sliced
  • 1 small onion , chopped
  • 1/4 cup (60 mililiters) flour
  • 2 McCormick Gourmet Chicken Style Bouillon Cubes , crumbled
  • 1/2 teaspoon (2 mililiters) Organic Rosemary Crushed
  • 1/2 teaspoon (2 mililiters) Black Pepper Coarse Grind
  • 1 1/2 cups (375 mililiters) shredded cooked chicken

Preparation

  • 1 Place rice and 2 cups (500 mL) of the water in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer 25 to 30 minutes or until rice is almost tender.
  • 2 Melt butter in large saucepan on medium heat. Add celery, carrot and onion; sauté 5 minutes or until vegetables soften. Add flour, crumbled bouillon cubes, rosemary and pepper; sauté 1 minute.
  • 3 Gradually stir in remaining 4 cups (1 L) water. Bring to boil. Reduce heat to low; simmer 5 minutes. Add chicken and cooked wild rice; simmer 5 minutes longer or until chicken is heated through.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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