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 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.
By douglas.hawkins...
on September 14, 2011
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Our Church has Wednesday night soup and bread suppers during Lent. I made this one and it was so well received, I had to make it again.
I followed the advice of previous reviewers and used Rague Alfrado sauce for the cheese sauce, chicken broth - low sodium instead of water (the box stuff chicken soup base (paste from GFS and half and half instead of milk. They are still talking about this one! I had a request for the recipe yesterday so had to look it up again. That is six months after they tasted it! Put the cooked wild rice in just before you serve it - it gets soggy if you let it stand in the pot. Best eaten fresh - right after the rice is added and comes back to temp.
By CinDog53
on February 16, 2011
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Perfect soup for a cold Minnesota winter day! I use fat free half and half instead of milk, and chicken broth instead of water. This is definitely a keeper!
Read all 18 reviews