Gold'n Plump® Chicken Wild Rice Soup Recipe
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1 tablespoon olive or vegetable oil
1 package Gold'n Plump® Extra Tender Boneless Skinless Split Chicken Breasts, cut into 1/2-inch pieces (1 lb pkg)
4 stalks celery, finely chopped
2 carrots, finely chopped
1/2 cup onion, finely chopped
6 cups water, divided
2 tablespoons chicken-flavored soup base concentrate
2 cups wild rice, cooked
1/2 teaspoon pepper
1 1/4 cups all-purpose flour
2 1/4 cups heavy cream or half-and-half
Heat the oil in a Dutch oven over medium-high heat. Add the chicken, celery, carrots, and onion. Cook, stirring occasionally, for about 6 to 8 minutes or until the chicken is just no longer pink and the vegetables are softened.
Pour 5 cups of the water into the Dutch oven. Add the chicken base and stir until well mixed. Bring the soup to a boil. Reduce the heat to medium; cover and cook for about 15 to 20 minutes or until the chicken and vegetables are tender. Stir in the rice and pepper.
Pour the remaining 1 cup water into a small bowl. Add the flour and whisk until smooth. (Or pour the water into a jar and add the flour; cover and shake until smooth.)
Gradually add the flour mixture to the soup, stirring constantly. Continue to stir until the soup is smooth and slightly thickened.
Add the cream, stirring constantly over medium heat until the soup is warmed through.
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