chicken wild rice soup

Name: Chicken Wild Rice Soup
Yield: 8
Ingredients: 3 can(s) Chicken Stock; 3/4 cup(s) Raw wild rice; 3 - Celery (chopped); 3 - Carrots (chopped); 1 medium Onion (chopped); 1 stick(s) Butter; 1/2 cup(s) Oscar Mayer Real Bacon Bits; 1/4 cup(s) Flour; 1 tablespoon(s) lemon juice, fresh; 3/4 cup(s) Sherry; 3 - Boneless chicken breasts, poached and cut in small pieces; 2 cup(s) Half-and-half; 1/2 cup(s) Slivered almonds

(2 RATINGS)

36 Pinches

Nancy DeKalb

Nashville, TN

Updated on Jan 8, 2010

Great, hearty soup. I cook the wild rice ahead of time and store in the fridge for a day or two.

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yield 8-10 bowls

Ingredients

3 cans Chicken Stock
3/4 cup Raw wild rice
3 - Celery (chopped)
3 - Carrots (chopped)
1 medium Onion (chopped)
1 stick Butter
1/2 cup Oscar Mayer Real Bacon Bits
1/4 cup Flour
1 tablespoon lemon juice, fresh
3/4 cup Sherry
3 - Boneless chicken breasts, poached and cut in small pieces
2 cups Half-and-half
1/2 cup Slivered almonds

How To Make chicken wild rice soup

Step 1

Simmer rice in stock about 45 minutes.

Step 2

Chop veggies into small pieces and sauté in 2 Tablespoons of butter in soup pot.
Step 3

Add bacon bits and pepper to taste. Add rest of butter stick.
Step 4

Once butter melts, add flour to make roux.
Step 5

Pour in chicken stock (can use stock from poached chicken breasts), add rice and stir well. Simmer 15 minutes, stirring frequently.
Step 6

Add lemon juice, sherry and chicken. Simmer for 15 minutes.
Step 7

Add half and half and almonds. Simmer for 30 minutes, but don’t let half and half curdle.
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