Chicken and Wild Rice Soup
1 (49.5oz) can of chicken broth (6 cups)
1 lb chicken breast, diced
½ cup uncooked wild rice
½ cup uncooked brown rice
½ lrg onion, finely diced
2 carrots, grated
2 ribs celery, finely diced
¼ cup sliced almonds (can substitute with diced water chestnuts)
¼ cup butter
½ cup flour
1 cup half & half
-Cook chicken and dice it.
-Boil broth & rices in a large pot. Watch for the rice to split and curl, about 45 minutes. In the meantime prepare the vegetables- grating, dicing, etc…
-In a large skillet sauté in butter, onion, carrots, celery and almonds until onions are translucent. Then stir in and evenly coat veggies with flour. Do not let the flour brown.
-Slowly blend the diced chicken and veggies into the pot of broth & rice, stirring constantly. Let simmer for about10 minutes.
-Add salt & pepper to taste.
-Slowly add the half & half stirring constantly so it doesn’t curdle.
-Reheat the entire mixture, but do not boil again.
-Optional: Garnish with grated cheddar cheese and sliced almonds.