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
- Reserve carrots, grilled chicken, sherry, and the parsley/chives
- In a 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.
- Put sauteed mixture and all the rest of the ingredients in crockpot except for those reserved into a crockpot
- Cook on high for 3 to 4 hours, then add carrots
- Continue cooking on low for 1 1/2 to 2 hours on low, then add the grilled chicken and sherry
- Serve and garnish with parsley and/or chives
- Yields about 6 cups
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.