Chicken & Wild Rice Soup
Kathy W.
Yield: 5-6 medium-large
servings
1 medium onion, diced (about ¾ c. diced very small)
4 celery ribs, diced
3 carrots, diced
½ c. butter
½ c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Bens Long Grain & Wild
Rice-original recipe with 23 herbs/seasonings…cooked according to box
directions)
2 c, half and half, whole milk, or 2% milk
2 c. cooked chicken, shredded or diced (optional)
1 tsp. dried parsley flakes
½ tsp. pepper
Heat butter and saute onions, celery, and carrots until onion
is transparent. Reduce heat. Blend in flour, cook and stir for two minutes.
Gradually add broth, stirring constantly. Bring to a boil and cook for one
minute. Reduce heat. Add remaining ingredients (including cooked rice) and
simmer for 20 minutes stirring occasionally to prevent scorching.
Serve with rolls or bread.
