Cream of Chicken Wild Rice Asparagus Soup
- CKD non-dialysis
- 1/2 cup wild rice
- 2 cups hot water
- 6-1/2 cups low-sodium chicken broth
- 1/4 cup unsalted butter
- 3 garlic cloves
- 1/2 cup onion
- 1 cup carrots
- 2 cups asparagus
- 1/2 cup all-purpose flour
- 1/2 cup extra dry vermouth
- 2 cups cooked chicken
- 1/2 teaspoon thyme
- 1 bay leaf
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- fresh ground pepper to taste
- 4 cups liquid nondairy creamer
- 2 tablespoons chives
Soak wild rice in hot water for 30 minutes, then drain.
In a saucepan, combine wild rice and 2 cups chicken broth. Bring to a slow boil and reduce heat to a simmer. Cook for about 45 minutes, covered.
Remove from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
Mince garlic. Dice onion, carrots and asparagus.
In a Dutch oven, melt butter and sauté the garlic and onion until tender. Add carrots and asparagus. Continue to cook until tender.
Mix in flour and cook over low heat for approximately 10 minutes, stirring frequently.
Pour in remaining 4-1/2 cups chicken broth and vermouth. Using a wire whisk, blend until smooth.
Dice chicken into small pieces. Add chicken and seasonings to vegetables, and then slowly add the nondairy creamer. Simmer for 20 minutes.
Fold in prepared wild rice, and serve. Top with chives as a garnish if desired.