Chicken and Wild Rice Chowder

    Chicken and Wild Rice Chowder


    65 people made this

    A very filling chicken, vegetable and rice soup. You can use poached or even leftover roast chicken for this soup.

    Serves: 7 

    • 2 tablespoons margarine
    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 1/2 cups (250g) uncooked wild rice
    • 8 cups (2 litres) chicken stock
    • 1 bay leaf
    • 1/2 cup thickened cream
    • 1 cup boneless chicken breast, cooked and diced
    • salt and pepper to taste

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Melt the butter or margarine in a large pot over medium heat. Add the onion, celery and carrots and saute for 5 to 10 minutes, or until onion is translucent and carrots start to get tender.
    2. Add the rice and stir to coat. Then add the chicken stock and the bay leaf. Reduce heat to low and simmer for 1 hour, or until rice is tender, stirring occasionally.
    3. Add the heavy cream and puree 2 cups of the soup in a blender or food processor. Return this to the pot and add the chicken. Stir well and allow to heat through. Season with salt and pepper to taste.

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