Ingredients
- 1/2 cup coined carrots
- 1/2 cup diced celery
- 1/2 cup broccoli buds
- 1/2 cup diced onion
- 1/4 cup paste style chicken base
- 2 cups water
- 1 cup cheese sauce
- 2 cups milk
- 1 cup cooked wild rice
- 1 tablespoon butter
- 1 tablespoon flour
- 1 pound cooked cubed chicken
Directions
In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Dagel
Arizona
on December 23, 2012
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I had cooked too much wild rice for another recipe so decided to use it up in this recipe. For the cheese sauce I used a jar of Classico Alfredo, unsalted chicken broth replaced the 2 C. water, was out of broccoli - deleted, no chicken base paste - used Knorr chicken bouillon cube, and simmered the veggies after the boil for a few minutes until tender, crisp. After milk was added brought to a low boil, reduced heat and thickened a little with corn starch slurry. Added canned chicken breast (gasp and doubled the wild rice. Adjusted seasoning with salt and black pepper. Served to family. Everyone enjoyed it. I will make again when I have fresh broccoli and chicken. I assume it will be even better. Overall it was easy, tasty, and will make again.
By browncoatgandalf
on October 22, 2012
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I made this last night and it was pretty good. I didn't follow the recipe exactly because i had more than 1 pound of chicken, and the only thing that i would caution for is watch out how much of the cheese sauce you use, i did it a little too much but it was still great.
By Michael1969
Urbandale, Iowa
on March 04, 2012
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This recipe may seem a little strange, but it is really amazing! We have made this twice for family gatherings (all gourmet cooks, BTW, and they all raved over it. For the cheese sauce, we use an alfredo, and in lieu of broccoli we use mushrooms. Mushrooms give it a different twist as not everyone is a fan of the very strong broccoli flavor.
The second time we made it, we had leftovers for a few days. We noticed that the wild rice got a bit mushy so next time we are going to serve the soup over the wild rice like you would a gumbo. That will maintain the rice texture.
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