- 2 cups sliced fresh carrots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 2-2/3 cups cubed cooked chicken breasts
- 1 package (8.8 ounces) ready-to-serve long grain and wild rice
- 1/4 cup half-and-half cream
- 1/8 teaspoon pepper
- In a large saucepan, saute the carrots, onion and celery in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, rice, cream and pepper; heat through. Yield: 4 servings.
Reviews for Chicken Wild Rice Chowder(23)
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This is my husband's favorite soup recipe. I lighten things up by using Fat Free Half and Half. I also add 2-3 cloves of garlic to the veggies when I saute them. I also like to add potatoes to make it more hardy. I almost ALWAYS double this recipe.
BEST soup recipe to date. I used chicken stock instead of broth and I used Uncle Bens ready long grain / wild rice. I also bought a cooked chicken from Sams and used the breast meat....quick and easy. I made it tonite for the 3rd time this month
Very good. I used some cooked white rice (1 cup) instead of the wild rice and it was yummy. Will definitely make it again!
This is the BEST chicken and rice soup recipe I've ever made. My family LOVED it! It kept us warm during a snow storm-thanks for sharing!
needs more flavoring.
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