- 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 forChicken Wild Rice Chowder
"This lacked a little bit of flavor but otherwise it was a really hearty and filling meal."
"Excellent recipe I use everytime I make a turkey. I make home made turkey broth using the carcas and leftover turkey meat in this recipe. I also, per others suggestions, add potatoes, use a whole onion, uncle ben's wild grain ready rice, and double the recipe. IT IS EXCELLENT and always a hit in my family, after cooking I put the left overs in a casserole dish and bake to reheat, even better the next day!!"
"The whole family loved it. Excellent flavor. Definitley will make it again."
"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."
"Very good. I used some cooked white rice (1 cup) instead of the wild rice and it was yummy. Will definitely make it again!"
"needs more flavoring."
"I liked it. I thought it would be bland, with only pepper being added. But the rice and chicken broth had a nice, mellow flavor to it.I also used fat-free half and half."