Chicken & Wild Rice Soup

20 min

Prep Time

1 hr

Cook Time

1 hr 20 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

cup

Broth, chicken, low sodium

1

lb

Chicken Breast, skinless, boneless, cooked

1

cup

Rice, white, enriched, dry

3/4

cup

Rice, wild, dry

2

tbsp

Oil, canola

1

cup

Onion, yellow, fresh, chopped

1/2

cup

Celery, fresh, diced

1/2

cup

Carrots, fresh, chopped

1/3

cup

Flour, all purpose, enriched

2

cup

Milk, 1%, with vitamins A & D

1/3

tsp

Black pepper, ground

1

tbsp

Parsley, fresh, chopped

1/4

tbsp

Thyme, dried

1

tbsp

Chives, fresh

Nutrition Info

291.00 g / 10.39 oz per serving.

Recipe Label

Instructions

**Use cooked chicken or cook chicken from raw (will increase cooking time)
**Can substitute dried parsley, thyme, & chives (use half of recipe measure)


1. Wash & prepare vegetables.
2. Prepare rice according to instructions on package.
3. Heat oil in stock pot or kettle over medium heat.
4. Add onion to pot & sauté for 3 minutes.
5. Add celery & carrots - sauté for 3 minutes.
6. Add four - stir often until roux is thickened & smooth.
7. Add broth slowly - whisking after each addition until smooth & bubbly.
8. Stir in cooked chicken - bring to a boil.
9. Reduce heat & simmer for 20 minutes, stirring often.
10. Add milk & cooked rice - return to a boil.
11. Reduce heat & simmer for 15 minutes.
12. Immediately prior to service - stir in black pepper, parsley, thyme, & chives.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.