I recently went to a soup cook off, and knew I needed a killer recipe to make. I’m a wee bit competitive, so you know I’m going to bring my A game if there’s a prize on the line.
Since I had just made my souper tasty (see what I did there? tee hee) white chicken chili recipe for this particular group of friends, I went to my mom for help. And, as always, she delivered, sharing her recipe for chicken wild rice.
I grew up on this recipe, and let me tell you – it’s a winner. And since I went on to win the cook-off, I guess others agree.
Because I love all of our fabulous readers so, I’m sharing the recipe here so you too can indulge in the deliciousness. And I figured I can call it award winning, since I won a Panera gift card for it and everything. Totally legit, right? Enjoy!
8 slices bacon, crumbled
1 teaspoon poultry seasoning (I used Weber Kickin’ Chicken)
4 chicken breasts, cubed
6 cups chicken broth
1/2 cup uncooked wild rice
1/2 cup finely chopped green onions
1/2 cup butter
3/4 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups heavy whipping cream
2 to 3 tablespoons dry sherry
Cook bacon, pull off pan, and set aside to cool, then crumble. In the same pan, cook chicken for about 4 minutes per side, sprinkling poultry seasoning evenly across the side facing up. Cube, set aside.
In a large saucepan, combine chicken broth, wild rice, and onions. Bring to a boil, then reduce heat, cover and simmer 35-40 minutes (until rice is tender).
Lightly spoon flour into a measuring cup and level off. In medium saucepan, melt butter and stir in flour, salt, and pepper. Cook 1 minute, stirring constantly. Slowly add heavy cream, stirring constantly. Add remaining ingredients. If desired, garnish with additional green onions and bacon.
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