Chicken wild rice soup

4:21 PM, Mar 10, 2011   |    comments
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Here's a recipe made with Colorado dairy products:

Chicken Wild Rice Soup from chef Jason K. Morse of Valley Country Club. 

- 1/4 cup olive oil

- 1 cup carrots, small dice

- 1 cup celery, small dice

- 1 cup onion, small dice

- 1 tbsp. thyme

- 1 tsp. fresh garlic

- 2 ea. bay leaves, broken

- 5 tbsp. chicken seasoning

- 1 lb. chicken

- 1 cup wild rice

- 3 cups heavy cream

- 6 cups chicken broth

- 1/2 cup butter, melted

- 1/2 cup all purpose flour

- 1/2 cup almonds, toasted

- Salt and white pepper to taste

Cook wild rice in water until rice is fully bloomed and grains have opened completely. In a saucepot, combine flour and butter to make a roux and cook for approximately 4 minutes.

Cook or grill chicken then chill and dice into medium sized pieces. In a large stock pot add oil and heat then sauté carrots, celery, onion.

Add all seasonings, rice, chicken, broth and cream. Thicken with roux then add almonds. Adjust seasoning as needed with salt and white pepper.

Enjoy with a large glass of cold Colorado milk.

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