Chicken & Wild Rice Soup

Ingredients

  • 6 tablespoons margarine or butter
  • 1 tablespoon minced onion
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1 large grilled chicken breast, diced or shredded 
  • 1/3 cup minced ham
  • 1/2 cups wild rice 
  • 1/2 cup sliced carrots
  • 3 tablespoons chopped slivered almonds
  • 1/2 teaspoon salt
  • 1 cup half and half
  • 2 tablespoons dry sherry, (optional)
  • snipped fresh parsley or chives
Directions
 
  1. Reserve carrots, grilled chicken, sherry, and the parsley/chives
     
  2. In large saucepan, melt margarine; saute onion until tender.  Blend in flour; gradually add broth.  Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute.
     
  3. Put sauteed mixture and all the rest of the ingredients in crockpot except for those reserved into crockpot
     
  4. Cook on high for 3 to 4 hours, then add carrots
     
  5. Continue cooking on low for 1 1/2 to 2 hours on low, then add the grilled chicken and sherry
     
  6. Serve and garnish with parsley and/or chives
     
  7. Yields about 6 cups

Tip:  One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.

Thanks to Gail Krafve

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