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Chicken Wild Rice Soup Recipe

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This recipe for Chicken Wild Rice Soup, by , is from All in the 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!

Contributor:  
Contributor:  
Marisa Johnson

Category:
Category:

Ingredients:  
Ingredients:  
2 large boned and skinned chicken breasts (or rotisserie chicken)
1 Tbsp. minced onion
flour
6 Tbsp butter
3 cups cicken broth
2 cups cooked wild rice
cup finely shredded carrots
3 Tbsp. slivered almonds, chopped
1 can evaporated milk
1 can cream of mushroom soup

Directions:
Directions:
Cook chicken breasts in chicken broth or shred rotisserie chicken. If you cooked the chicken breasts in the broth, then reserve the broth.

Melt butter in saucepan; saute onion until tender. Blend in flour, then gradually stir in the broth.

Cook over medium heat stirring constantly until mixture comes to a boil; boil and stir for 1 minute. Stir in cooked wild rice, chicken, carrots and almonds; simmer about 5 minutes. Stir in evaporated milk and mushroom soup. If you like your soup more thin, add extra broth.

Personal Notes:
Personal Notes:
I use the canned, pre-cooked wild rice because I despise cooking wild rice--it takes forever!

 

 

 

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