"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

WILD RICE AND CHICKEN SOUP Recipe

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This recipe for WILD RICE AND CHICKEN SOUP, by , is from Belles of the Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Della Steele
Added: Friday, March 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 medium onion, chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half and half (fat free OK)
2 cups cooked wild rice
1/2 teaspoon salt
2 cups cubed, cooked chicken
1 1/2 cups thinly sliced carrots, cooked
1/2 cup chopped celery
1/2 cup sliced mushrooms
1/2 cup parsley

Directions:
Directions:
1. Saute' onion in butter. Add flour to make a thick roux.
2. Slowly add broth and half and half using a whisk. Cook over medium heat, stirring constantly until slightly thickened.
3. Add rice, salt, chicken, vegetables and parsley. Simmer 5-10 minutes. If soup is too thick, thin with extra broth.

Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
Have with salad, sandwich or alone with rolls or crackers. Enjoy!

 

 

 

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