Chicken Wild Rice Soup II |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A thick chicken soup that draws raves every time I serve it. Because of the thickness, it goes great in bread bowls. Ingredients:
1 cup uncooked wild rice |
1 cup water |
1 cup water |
3 tablespoons butter |
2 skinless, boneless chicken breast halves - cubed |
1 onion, diced |
1/2 cup chopped celery |
2 (10.75 ounce) cans condensed cream of chicken soup |
2 2/3 cups milk |
1 (14.5 ounce) can sliced carrots |
3 tablespoons sliced almonds |
5 tablespoons butter |
3 tablespoons dried parsley |
Directions:
1. Soak rice in 1 cup water for 6 to 8 hours. Drain.
2. Bring 1 cup water to a boil in a small saucepan. Stir in drained rice. Boil until water level dips below rice, 10 minutes. Set aside.
3. In a medium saucepan, melt 3 tablespoons butter over medium-high heat. Cook chicken, onion and celery in butter until browned and slightly crispy, 10 to 15 minutes. Set aside.
4. In a large pot, combine cream of chicken soup, milk, chicken mixture, carrots, almonds, 5 tablespoons butter and parsley. Bring to a boil, stirring, then reduce heat to low and stir in rice. Simmer, uncovered, 15 minutes, stirring occasionally and adding more water or milk to thin if needed. Serve at once.
|
|