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Chicken & Wild Rice Soup Recipe

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This recipe for Chicken & Wild Rice Soup, by , is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michele McCurdy

Category:
Category:

Ingredients:  
Ingredients:  
6 T Butter
1 T Minced Onion
1/2 c Flour
3 c Chicken Broth
2 c Cooked Wild Rice
1/2 c Finely Grated Carrots
3 T Chopped, Slivered Almonds
1/2 t Salt
2 T Dry Sherry Wine (optional)
2 c Cooked, Cubed Chicken Breast
1 12 oz Can Evaporated Skim Milk
Minced Parsley or Chives

Directions:
Directions:
Prepare all the ingredients ahead of time then start the recipe. Make the roux: Melt butter in saucepan. Saute Onion until tender. Blend in flour, gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, chicken, carrots, almonds, salt and milk. Heat to serving temperature. Garnish with minced parsley or chives.

Adapted from Byerly's Home Economics
Wild Rice Food Value: high in protein, low in fat, has potassium, phosphorus and B vitamins; 1/2 c Cooked = 70 calories

Personal Notes:
Personal Notes:
I used to make this a lot. We've been trying to cut down on creamy soups, but this is SO good and easy to make, if you already have all the ingredients on hand. A good way to use up leftover roast chicken or turkey from the holidays.

 

 

 

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