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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Spending time in the kitchen has never been my hobby. When I got married and started a family, it became a necessity. This simple by satisfying soup makes me look like a fabulous cook! Ingredients:
3 cans (10-1/2 ounces each) condensed chicken broth, undiluted |
2 cups water |
1/2 cup uncooked wild rice |
1/2 cup sliced green onions |
1/2 cup butter, cubed |
3/4 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon poultry seasoning |
1/4 teaspoon pepper |
2 cups half-and-half cream |
2 cups cubed cooked chicken |
1 jar (2 ounces) chopped pimientos, drained |
Directions:
1. In a large saucepan combine the broth, water and rice; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
2. In a small saucepan, saute onions in butter over low heat. Stir in the flour, salt, poultry seasoning and pepper until blended. Stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir into rice mixture. Add chicken and pimientos; heat through. Yield: 6-8 servings (about 2 quarts).
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