Search recipe:
- Creamy Chicken Wild Rice Soup
-
- 2 Tbsp Butter
- 2 Stalks Celery, thinly sliced
- 3 Carrots, peeled, thinly sliced
- 1/2 Large onion, finely chopped
- 4 Cups Cooked chicken, bite-sized pieces
- 2 Cups Cooked wild rice
- 4 Cups Cream
- 2 Cups Chicken broth
- 2 Cups Frozen peas
- 1/2 Cup Mushrooms
- Salt
- Pepper
- 1/2 Cup Shredded cheddar cheese
- 2 pinches Cayenne pepper
- Directions
- Melt butter in a large pot over medium heat. Add celery, carrots, onion, and mushroom. Season with salt and pepper to taste. Cook until tender for 10-15 minutes until tender. Add chicken and wild rice then 3 cups cream and chicken broth. Bring to a boil. Add the peas and turn off the heat, add more cream if desired. Serve once the peas are heated through. Add the two pinches of cayenne pepper and add the shredded cheese.
- Provided by:
- Katrina Aceret via The Pioneer Woman
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