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Making Mayo’s Recipes: Cream of chicken and wild rice chowder
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A cornstarch slurry thickens this soup without loads of cream. You can also thicken soup with leftover mashed potatoes or mashed turnips, parsnips or cauliflower. It's hearty enough for a meal.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:05) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 1 teaspoon olive oil
- 4 cups finely chopped onion
- 2 cups finely chopped carrots
- 2 cups finely chopped celery
- 6 cups low-sodium chicken stock
- 2 1/4 cups water
- 1 cup uncooked wild rice
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 8 ounces shredded cooked chicken breast
- 2 cups skim milk
- 1/4 cup half-and-half
- 1/4 cup cornstarch
Directions
Heat a large sauce pot to medium-high heat. Add the oil. Once the oil is heated, add the onions, carrots and celery. Cook for about 5 minutes until vegetables are tender. Add the chicken stock, 2 cups water, wild rice, thyme, rosemary, bay leaf and pepper to the pot. Bring to a low boil and cook for about 45 minutes. Stir in chicken, milk and half-and-half and cook for 5 minutes. In a small bowl, combine the cornstarch and 1/4 cup water. When the soup begins to boil, slowly whisk in the cornstarch slurry and cook for a few minutes to thicken. Remove soup from heat, and remove the bay leaf before serving.
