Wild Rice and Chicken Soup

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  • 2 tablespoons vegetable or olive oil
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1/2 medium onion, diced
  • 4 cloves garlic, minced
  • 1 to 2 cups assorted mushrooms, chopped
  • 2 cups cubed or shredded cooked chicken
  • 2 cups cooked wild rice blend
  • 4 cups chicken broth
  • 1/4 cup cream
  • 1 cup sour cream
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce
  • Salt and fresh ground pepper, to taste


Heat oil in stock pot over medium-high heat; add carrots, celery, onion, garlic and mushrooms and sauté until tender. Add the chicken, rice and broth; heat through.
In a bowl combine cream, sour cream, Worcestershire and Tabasco. Add mixture to warm soup. Season soup to taste with salt and pepper.


Recipe from Central Market Poulsbo - Culinary Resource Center
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