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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken & Wild Rice Soup Recipe

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This recipe for Chicken & Wild Rice Soup is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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