Cold winter days and soup are the perfect pair. I have such fond memories of Chicken and Wild Rice Soup from Panera and also from the little luncheonette at my work. With temperatures near and below zero this week, I was craving this savory gem especially after all of the sweets from the holidays. It didn’t disappoint!
CHICKEN AND WILD RICE SOUP
2 tablespoons butter
2 tablespoons onion, minced
1/4 cup flour
4 cups chicken broth
2 cups cooked wild rice
1 cup diced, cooked chicken
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry white wine (or dry sherry)
minced parsley or chives
- Melt butter in 6 quart kettle and sauté onion until tender. Blend in flour, gradually add broth and continue stirring.
- Cook, until mixture thickens slightly. Stir in rice, chicken and salt. Simmer about 5 minutes.
- Blend in half and half and wine. Heat to serving temperature. Garnish with minced parsley or chives.
