SMOKE BREAK: Beard on a budget



Cream of Chicken and Wild Rice Soup

Prep Time: 30 minutes

Total Time: 50 minutes

Serves: 4


3 ½ cups chicken broth

1 cup sliced carrots

½ cup sliced celery

1/3 cup wild rice

1/3 cup sliced leek or green onion

¼ teaspoon pepper

½ teaspoon dried thyme, crushed

2 tablespoons butter

3 tablespoons all-purpose flour

1 cup half-and-half or milk

1 ½ cups chopped cooked chicken

2 tablespoons dry sherry


In a saucepan mix both, carrots, celery, uncooked rice, leek, thyme and ¼ pepper. Bring to boiling then reduce the heat. Cover and simmer 50 minutes or until rice is tender.

Meanwhile, create a roux - melt the butter and stir in the flour. Stir in the half-and-half and cook, stirring constantly until it’s bubbly. Cook and stir for another minute. Slowly add the roux to the broth. Keep stirring as you add the chicken and sherry and heat through.

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