Wild rice and chicken are combined in this creamy chicken stock based chowder with celery, carrots and chopped onion.
| Prep Time: | 10m |
| Cook Time: | 1h |
| Ready in: | 1h 10m |
| Yield: | 6 to 8 servings |
| Ingredients | |
| 2 tablespoons margarine 1 onion, chopped 2 stalks celery, chopped 2 carrots, chopped 1 1/2 cups uncooked wild rice 8 cups chicken stock 1 bay leaves 1/2 cup heavy cream 1 cup boneless chicken breast half, cooked and diced salt and pepper to taste | |
- 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.
- 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.
- 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.
| Nutrition Information Servings Per Recipe: 7 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 274 cal | Total Fat: | 12 g | Cholesterol: | 39 mg | |||
| Sodium: | 858 mg | Carbohydrates: | 31.3 g | Fiber: | 3.3 g | |||
| Protein: | 12.1 g | |||||||
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