Cream of Chicken with Wild Rice Soup

Recipe View 30 mins In a medium pot, combine 5 1/4 cups water and wild rice. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is parboiled and tender, yet firm to the bite, approximately 30 minutes. Drain any excess liquid and set aside.

Recipe View 40 mins In a large stockpot, combine the remaining 7 cups of water and the chicken pieces. Bring to a boil, reduce heat to low, and simmer until the chicken is tender and cooked through, about 40 minutes. Remove the chicken from the pot and let it cool slightly. Strain the broth from the pot and reserve. Once cooled, remove the chicken meat from the bones and cut into bite-sized pieces; set aside.

Recipe View 5 mins Heat vegetable oil in the same stockpot over medium heat. Sauté the chopped celery and onion in the hot oil for about 5 minutes, until softened. Add the sliced mushrooms, cover, and cook until the vegetables are tender, approximately 5-10 minutes.

Recipe View 15 mins Return the reserved broth to the stockpot and add the parboiled wild rice. Stir in the chicken bouillon granules, ground white pepper, and salt. Simmer, uncovered, for 15 minutes, allowing the flavors to meld.

Recipe View 5 mins In a medium saucepan, melt the margarine over medium heat. Stir in the all-purpose flour until smooth, creating a roux. Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture is bubbly and thickened.

Recipe View 5 mins Whisk about 2 cups of the simmering broth from the stockpot into the milk mixture to temper it. Then, pour the tempered broth-milk mixture into the stockpot with the remaining soup.

Recipe View 15 mins Add the cooked chicken meat and white wine to the soup. Cook until everything is heated through, about 15 minutes. Taste and adjust seasoning as needed.