Chicken and Wild Rice Soup

• 總時間: 1 hour 15 minutes

食材

4 tablespoons unsalted butter

3 celery ribs, cut into 1/2-inch pieces

2 carrots, cut into 1/2-inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 teaspoons finely chopped thyme

Salt

Pepper

1/4 cup all-purpose flour

1 cup wild rice (5 ounces)

2 quarts chicken stock or low-sodium broth

2 cups water

4 cups bite-size pieces of roasted chicken or turkey

1 cup heavy cream

步驟

Gather the ingredients.

In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.

Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.

Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

營養

• 卡路里: 4333 kcal
• 總脂肪: 278 g
• 飽和脂肪: 124 g
• 不飽和脂肪: 0 g
• 膽固醇: 1138 mg
• 鈉: 4001 mg
• 總碳水化合物: 163 g
• 膳食纖維: 11 g
• 總糖: 50 g
• 蛋白質: 284 g