Chicken Wild Rice Soup
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| Recipe Rating: | |
| Categories: | Chicken Soups, Cream Soups |
| Serves: | 8-10 bowls |
Ingredients
| 3 can(s) | Chicken Stock |
| 3/4 c | Raw wild rice |
| 3 | Celery (chopped) |
| 3 | Carrots (chopped) |
| 1 md | Onion (chopped) |
| 1 stk | Butter Visit GoBoldWithButter.com
|
| 1/2 c | Oscar Mayer Real Bacon Bits |
| 1/4 c | Flour |
| 1 Tbsp | lemon juice, fresh |
| 3/4 c | Sherry |
| 3 | Boneless chicken breasts, poached and cut in small pieces |
| 2 c | Half-and-half |
| 1/2 c | Slivered almonds |
Nancy DeKalb
Well Seasoned
Nashville, TN (pop. 433,145)
Serveitup
Member Since Jan 2010
Nancy's Notes:
Great, hearty soup. I cook the wild rice ahead of time and store in the fridge for a day or two.
Great, hearty soup. I cook the wild rice ahead of time and store in the fridge for a day or two.
Directions
Simmer rice in stock about 45 minutes.
Chop veggies into small pieces and sauté in 2 Tablespoons of butter in soup pot.
Add bacon bits and pepper to taste. Add rest of butter stick.
Once butter melts, add flour to make roux.
Pour in chicken stock (can use stock from poached chicken breasts), add rice and stir well. Simmer 15 minutes, stirring frequently.
Add lemon juice, sherry and chicken. Simmer for 15 minutes.
Add half and half and almonds. Simmer for 30 minutes, but don’t let half and half curdle.
